It's National Mushroom Month and I wanted to share a dessert! Yes, really a dessert made with mushrooms.
Crème brûlée literally 'burnt cream' is a rich custard base topped with a layer of hardened caramelized sugar. I am not much of a dessert person, but I will order this every time I see it. This version uses cream infused with candy cap mushrooms. If you have never tried candy cap mushrooms, they actually smell and taste like maple syrup. In fact, I've washed my hand dozens of times since I made these and they still smell like the candy caps. It's a crazy ingredient that I love. I recently shared some Candy Cap Cookies.
Ingredients
2 cups organic heavy whipping cream
1 Tablespoon dried candy cap mushrooms
1/3 cup organic granulated sugar
6 egg yolks
1 teaspoon vanilla paste
4 to 6 ramekins or small, oven-proof mugs
3 Tablespoons organic granulated sugar (I had some candy cap-infused sugar)
Also needed: blender or food processor, culinary torch
Procedure
Place cream and dried candy caps in a small saucepan. Heat until the cream starts to steam and bubble along the pan's edge. Remove from heat. Stir to submerge the mushrooms completely and let steep until the cream is cooled. Strain out the mushrooms and return the cream to the saucepan.
Beat the egg yolks with 1/3 cup sugar until pale yellow and thickened. Ribbons should fall off the beaters when you lift them out of the mixture.
Preheat oven to 350 degrees Fahrenheit.
Heat the infused cream, until bubbles begin to form along the edge of the pan, just before it begins to simmer. Remove from heat and whisk in the vanilla paste. Whisk in the egg yolk mixture until smooth.
Place the ramekins in a baking dish. Pour egg mixture, portioning evenly into the ramekins. Pour water into the baking dish until it comes about halfway up the ramekin.
Bake in a 350 degree Fahrenheit until the cream no longer has any liquid, approximately 40 minutes. It will still jiggle. Remove from oven and allow to cool.
When you're ready to torch them, sprinkle 1 to 2 teaspoons of sugar on top of each custard. Using a small butane torch, hover a flame over the sugar, moving it around until the sugar caramelizes.
Stay tuned for more mushrooms recipes throughout the entire month of September.
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