Mushroom Flans in Eggshells
Back
Mushroom Flans in Eggshells
Open in full-screen mode

Mushroom Flans in Eggshells

Preparation
20 MIN
Cooking
50 MIN
Makes
12 appetizer servings

Ingredients

Mushroom flans

Milk and parsley foam

Preparation

Mushroom flans

  1. Using an egg cutter or egg scissors, cut the tops off the eggs. Set aside the contents of 2 eggs for the recipe and save the remaining eggs for another use (omelet, quiche, etc.). Rinse the shells and place them, cut side up, in the egg carton. Set aside.
  2. With the rack in the middle position, preheat the oven to 170°C (325°F).
  3. In a saucepan over medium heat, brown the onion, garlic and mushrooms in the butter. Season with salt and pepper. Add the milk and bring to a boil. Reduce the heat and simmer gently for about 5 minutes. Transfer to a blender and purée. Add the 2 reserved eggs and blend. Adjust the seasoning.
  4. Divide the mixture among the eggshells. Place the egg carton in a baking dish. Add hot water to reach halfway up the sides of the eggshells. Bake until the custard has just set, 25 to 30 minutes.

Milk and parsley foam

  1. In a saucepan, bring the milk and parsley to a boil. Transfer to a blender and purée. Strain. Using a milk frother or stick blender, froth the milk.
  2. Place the eggs in egg cups or sections of egg carton. Garnish with milk and parsley foam and serve immediately.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum