Ingredients
Mushroom flans
Milk and parsley foam
Preparation
Mushroom flans
- 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.
- With the rack in the middle position, preheat the oven to 170°C (325°F).
- 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.
- 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
- 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.
- Place the eggs in egg cups or sections of egg carton. Garnish with milk and parsley foam and serve immediately.