MUSHROOM CUSTARD
Mushroom puree:
25 g dried porcini mushrooms
100 g butter
125 ml beef stock
1 brown onion, diced
3 cloves garlic, diced
500 g mix mushrooms
2 tablespoons red wine vinegar
1 tablespoon salt
1 teaspoon pepper
100 ml cream
Mushroom custard:
400 g mushroom puree (from above)
2 eggs plus 2 egg yolks
180 ml cream
salt and pepper to taste
Preheat oven to 180°C.
Mushroom Puree:
Soak porcini in hot beef stock for 20 min. Strain and set aside.
Place butter in hot frypan.
Saute garlic, onions and mushroom until tender.
Transfer to a blender with remaining ingredients and process until smooth.
Pass trough fine sieve and set aside.
Mushroom Custard:
Take 400 g of the mushroom puree and add eggs, egg yolk, cream and salt.
Whisk well to combine.
Place 8 x 100 ml capacity greased ramekins into a deep pan.
Fill pan half full of hot water.
Pour custard into ramekins.
Bake until just set, about 20 min.
Remove from oven and set aside to cool in fridge.
Recipe and photo: Marian van Deventer
Ek het eers na ek die custard gemaak het, dit deur sif gesit. Die gedeelte is baie belangrik. Dit is wat dit die creamy en smooth texture gee.
Ek het dit ook in rubber baking mouls gebak.
Ek het die 125 ml beef stock ook bygevoeg.
Het ook vars kruie bygevoeg.
Proe jou custard voor jy dit bak.
Het dit weer warm gemaak in bord voor ek res van kos ingeskep het.
