Garlic Flan with Exotic Mushrooms

Name: Garlic Flan with Exotic Mushrooms
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: Serves 4
Ingredients: 1 cup exotic mushrooms (shiitake, oyster, shimeji); 1 cup exotic mushrooms (shiitake, oyster, shimeji); 1 teaspoon butter, plus a further 1 tablespoon; 3 sprigs thyme; ½ cup chicken or vegetable stock; 1 garlic clove, minced; 3 tablespoons walnuts; ½ cup chicken or vegetable stock; 8 garlic cloves, peeled; 500 ml pure cream; salt, white pepper, to taste; 4 egg yolks; pinch of freshly grated nutmeg; salt, white pepper, to taste; 1 cup exotic mushrooms (shiitake, oyster, shimeji); 1 cup exotic mushrooms (shiitake, oyster, shimeji); 1 garlic clove; 50 ml vegetable oil; salt, pepper; salt, pepper; salt

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 45

Appears in

At Home with Sous Vide

By Dale Prentice

Published 2013

About

Savoury custards are an excellent meat-free option to start a meal or a light lunch. I have had this recipe on a scrap of paper in my recipe book for as long as I can remember and it is a real favourite of mine. The mushrooms give this dish complexity of flavour, great texture and real substance—and sous vide has made it all so easy.

Ingredients

Custard

500 ml pure cream
8 garlic cloves, peeled
4 egg yolks

Lunch
Vegetarian
Gluten-free
Sous vide

Method

Custard

Preheat a water bath to 80°C/176°F.

In a 2-litre pot, bring the cream and garlic to the boil, then simmer over very low heat until