Custard Recipe With Milk

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Egg Custard with Morel Mushrooms

Egg Custard With Morel Mushrooms


Serves 6

  • 2 tbsps. unsalted butter
  • 1 tsp minced shallot
  • 1 cup fresh morels, rinsed, drained and coarsely chopped
  • 6 large eggs
  • 3/4 cup heavy cream
  • 1/2 cup fresh bread crumbs
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1 tsp chopped fresh thyme
  • 1 tsp grated black truffle (optional)


  1. Preheat the oven to 375 degrees F
  2. Butter six individual custard cups or ramekins and set aside
  3. Melt the butter in a medium skillet
  4. Add the shallot and saute for 2-3 minutes, until softened
  5. Add the morels and saute for about 3-4 minutes longer, until just cooked through
  6. Allow to cool slightly
  7. Whisk together the eggs and heavy cream in a medium mixing bowl
  8. Fold in the bread crumbs, thyme, salt, pepper and mushrooms
  9. Divide the mixture among the 6 custard cups
  10. Place the cups in a 9 x 13-inch baking pan and pour boiling water in until it reaches halfway up the sides of the cups
  11. Bake for 15-18 minutes, or until the custards are puffed and the centers are firm
  12. Sprinkle black truffle evenly over the custards (if using) to serve
  13. Wild Morel Mushrooms

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