Custard Porcini Pots de Creme

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Recipe for a savory pot de creme with porcini mushrooms.
  • PrepN/A |
  • TotalN/A |
  • Serves 6


    • 2 cups milk
    • 1/2 cup cream
    • thick slice of onion
    • 1 clove garlic
    • 1 bay leaf
    • 1 cup porcini mushrooms (about 1 oz)
    • 2 eggs
    • 2 egg yolks
    • 1/2 cup grated parmesian
    • 1 tsp salt(I didn’t use this much)
    • pepper


Gently wash mushrooms without getting them wetter than necessary.
Heat milk, cream, onion, garlic, bay leaf and mushrooms in saucepan until bubbles form. Set aside for 1 hour. Strain. Discard all solids except mushrooms. Rinse mushrooms. Chop them. You will use ½ cup. Set aside the remainder for another use.

Butter custard or pot de creme cups. Use ¼ cup cheese to coat. Beat eggs and yolks. Add milk, cream, chopped mushrooms, salt and pepper. Sprinkle with remaining ¼ cup of grated cheese. Bake in water bath at 350 degrees for aprox 25 minutes.
Recipes From - The Gourmet Food And Cooking Resource