Baked mushroom and chive custards

Baked mushroom and chive custards

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 6
  • Easy
  • 15 minutes
  • 50 minutes


  • 250 g fresh porcini or portabellini mushrooms, chopped
  • 2-3 tablespoons unsalted butter for frying
  • For the custard, barely whisk together:
  • 4 extra-large free-range eggs
  • 2 egg yolk
  • 1 cup cream
  • 2-3 tablespoons snipped chives
  • Salt and milled black pepper to taste

Cooking Instructions

Fry the mushrooms in the hot butter until just cooked. Season and allow to cool. Place in 6 buttered ovenproof dishes
For the custard, barely whisk together the eggs, egg yolks, cream and salt and pepper.
Strain the custard and pour over the mushrooms. Add the chives.
Place in a bath of hot water and bake at 160°C for 30 - 40 minutes or until just set.

To serve:
12 slices proscuitto or pancetta.
Bake the proscuitto or pancetta in a hot oven at 200°C for 5 minutes or until the fat turns golden. Allow to cool and crisp.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
View all recipes

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

Social Media

Related Recipes