Bone Marrow and Mushroom Custard

Name: Bone Marrow and Mushroom Custard
Ingredients: 2 tablespoons/⅕ ounce/5 g dried porcini mushrooms; ¼ cup/60 ml boiling water; About 5 ounces/140 g bone marrow, extracted and soaked; 1 cup/250 ml whole milk; 3 large sprigs thyme; ½ teaspoon fine sea salt; Freshly ground black pepper; 2 eggs, beaten

Preparation info

Serves
6
as an appetizer

Difficulty
Easy

Appears in

Odd Bits

By Jennifer McLagan

Published 2011

About

This is a rich treat, so serve it as an appetizer with a sharp peppery salad to balance the richness. The custards must be chilled for several hours to firm up. However, they are best served at room temperature, so don’t forget to take them out of the refrigerator at least thirty minutes in advance.

Ingredients

2 tablespoons/⅕ ounce/5 g dried porcini mushrooms
¼

Starter
Gluten-free

Method

Place the mushrooms in a small bowl and pour over the boiling water. Let them soak for 30 minutes.

Preheat the oven to 325°F/160°C.

Remove the mushrooms from the soaking liquid, squeeze dry, and place in a small saucepan. Strain the soaking liquid through a fine sieve i