Carmel Candy Cap Custard

Carmel Candy Cap Custard
Carmel Candy Cap Custard

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 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

Directions

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.

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