Mushroom Flans in Eggshells
Mushroom Flans in Eggshells
Ingredients
- 12 large eggs in a cardboard egg carton
- 1 small onion, chopped
- 1 clove garlic, chopped
- 8 oz (225 g) white mushrooms, chopped
- 2 tablespoons (30 ml) butter
- 1 cup (250 ml) milk
- Salt and pepper
- 1/2 cup (125 ml) milk
- 60 (1/4 cup) flat-leaf parsley
- Salt and pepper
Instructions
- Using an egg cutter or egg scissors, cut the tops off the eggs. Set aside the contents of 2 eggs for the recipe and save the remaining eggs for another use (omelet, quiche, etc.). Rinse the shells and place them, cut side up, in the egg carton. Set aside.
- With the rack in the middle position, preheat the oven to 170°C (325°F).
- In a saucepan over medium heat, brown the onion, garlic and mushrooms in the butter. Season with salt and pepper. Add the milk and bring to a boil. Reduce the
- heat and simmer gently for about 5 minutes. Transfer to a blender and purée. Add the 2 reserved eggs and blend. Adjust the seasoning.
- Divide the mixture among the eggshells. Place the egg carton in a baking dish. Add hot water to reach halfway up the sides of the eggshells. Bake until the custard has just set, 25 to 30 minutes.
Mushroom Flans in Eggshells