Baked mushroom custard with toast

Babiche Martens

Ingredients

2 Tbsp	Butter
1 clove	Garlic, finely chopped
200 g	Mushrooms, any combintaton, roughly chopped (Main)
1 tsp	Fresh thyme
1	Salt & freshly ground pepper
¼ tsp	Nutmeg, freshly grated
1 cup	Cream
3	Eggs, lightly beaten
4 slices	Bread, toasted

Directions

1. Preheat oven to 160C. Grease 4 x 150ml ramekins. Heat a pan, add the butter then the garlic and thyme. Cook for two minutes then add the mushrooms, salt, pepper and nutmeg.
2. Cook until all the juices have evaporated, then add the cream - Stir to combine, then remove from the heat.
3. Puree the mushrooms until smooth then pour on to the eggs, mix well and check for seasoning.
4. Pour the mixture into the ramekins. Bake in a bain marie by sitting the ramekins in a baking dish then pour water half way up the sides. Bake for 20 minutes or until just set.

Serve with slices of warm toast.