Mushroom Flan

Ingredients

• 100 g small chanterelles
• 1 Shallot
• 1 EL Butter
• 400 ml milk
• 3 eggs
• 2 egg yolks
• Salt
• Pepper (freshly ground)
• 6 ramekins (about 150 ml each)
• butter (for the ramekins)
• 1 EL chives

Instructions

1. 1.

   Clean and finely chop the mushrooms. Peel and finely dice the shallot, then sauté in hot butter; add the mushrooms and cook for a few minutes. Season with salt and pepper.

2. 2.

   Bring the milk to a boil. Whisk the eggs and yolks together without frothing, then gradually stir in the hot milk; season with salt and pepper.

3. 3.

   Distribute the mushrooms among the greased ramekins and pour the egg mixture over them.

4. 4.

   Place the ramekins in a large baking dish, add hot water (80°C) to reach halfway up the sides of the ramekins, and bake at 200°C for about 25 minutes until set. Let cool in the ramekins and sprinkle with chives before serving.