Amanda Laird: Baked mushroom custard with toast

Baked mushroom custard with toast. Photo / Babiche Martens

Serves 4

2 Tbs butter
1 garlic clove, finely chopped
1 tsp fresh thyme leaves
200g mushrooms - any combination, roughly chopped
Salt and freshly ground black pepper
¼ tsp freshly grated nutmeg
1 cup cream
3 eggs, lightly beaten
Toasted bread

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.