We usually think of custards as desserts, but they may be savory as well, and in that form they make luxurious starters or light, flavorful main courses. Custards like garlic flan are often served in top restaurants, but the simplicity and ease of this preparation makes them good options for home cooks. Here’s one with a surprise in it: cooked shiitakes. It will be a hit.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Put the butter in a small saucepan over medium heat. Add the garlic and mushrooms and cook, stirring occasionally and sprinkling with salt and pepper, until the garlic is fragrant and the mushrooms begin to soften, just 5 minutes or so. Stir the mixture into the stock.
Step 2
Beat the eggs lightly and combine with the stock mixture. Put about an inch of water in a baking pan or skillet just large enough to hold four 6-ounce ramekins and turn the heat to high. When the water boils, turn the heat to low, pour the egg mixture into the ramekins, and put the ramekins in the water. Cover tightly with foil and/or a lid.
Step 3
Simmer for 15 to 20 minutes, then check; the moment the custards are set—they should still be quite jiggly—remove them from the water. Serve hot or at room temperature.
