Carmel Candy Cap Custard
- 1/4 cup dried candy cap mushrooms
- 7 eggs separated
- 1/2 cup honey
- 4 dashes cayenne
- 1 1/2 cups milk
- 1/4 cup sugar
Break the mushrooms into small pieces and grind to a fine powder in a blender or food processor.
In a large bowl, beat the egg yolks for 1 minute. Add 1/4 cup of the honey, cayenne, powdered mushrooms, and milk. Beat again for 1 minute.
In a cast-iron skillet, caramelize the remaining 1/4 cup honey with the sugar until it tests hard in cold water. Quickly pour it into the bottom of a 6-cup ring mold.
In a large bowl beat the egg whites until stiff, then blend in the yolk mixture and pour into the mold.
Bake in a preheated 300 degree oven for 30 minutes. Cool on a wire rack and refrigerate for at least 5 hours before unmolding.
To unmold the custard, loosen the edges of the custard with a knife. Place in hot water up to the rim of the mold for a few seconds, and quickly turn upside down on a serving plate. Slice and serve.
This recipe yields 6 dessert servings.