Flan aux Champignons (Vegetarian, Coconut Milk)
Shinomiya's vegetarian experiment — a savoury mushroom custard set with eggs and coconut milk instead of cream
- Difficulty
- Total time
- 1 h
- Hands-on
- 55 min
- Cost
- ¥¥¥¥
- Servings
- 4
Equipmentfrying pan, blender, 4 ramekins, roasting tin, oven
Tasteumami, rich
Ingredients
+ added by Totsuki AI. ≈ amount estimated by Totsuki AI.
- 300 g mushrooms, button and shiitake mixed (amount estimated)
- 1 shallot, minced (added by Totsuki AI)
- 15 g butter (added by Totsuki AI)
- 1 sprig thyme (added by Totsuki AI)
- 200 ml coconut milk (amount estimated)
- 3 eggs (added by Totsuki AI)
- ½ tsp salt (added by Totsuki AI)
- white pepper, to taste (added by Totsuki AI)
- chives, to taste, to garnish (added by Totsuki AI)
Method
+ step written by Totsuki AI.
- 1
Heat the oven to 150 °C. Sauté the mushrooms and shallot in the butter with the thyme until all the liquid has evaporated and they are golden.+
- 2
Remove the thyme, set aside a few slices for garnish and blend the rest with the coconut milk, eggs, salt and pepper until smooth.+
- 3
Pour into buttered ramekins, set them in a roasting tin and add hot water halfway up the sides.+
- 4
Bake for 30–35 minutes until just set with a slight wobble. Serve warm with the reserved mushrooms and chives.+