New This Month

Herbed Mushroom Custards


For smooth and creamy custards, bake them in a bain marie (a water bath). This method ensures even, gentle cooking.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, December 2008


  • 4 tablespoons butter
  • 2 1/2 pounds mixed mushrooms (such as button, crimini, and shiitake), trimmed and thinly sliced
  • 3 garlic cloves, minced
  • 1 cup heavy cream
  • 1 large egg
  • 1/2 cup fresh parsley, chopped
  • Coarse salt and ground pepper


  1. Preheat oven to 350 degrees. In a large skillet, melt butter over medium-high heat. Add mushrooms and garlic; cook, stirring occasionally, until mushrooms begin to brown, 18 to 20 minutes. Let cool slightly.

  2. In a large bowl, whisk together cream, egg, parsley, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir in mushrooms, and divide among eight 6-ounce ramekins.

  3. Line a roasting pan (just large enough to hold ramekins) with a dish towel; place ramekins on towel. Transfer to oven, and pour enough boiling water in pan to come halfway up sides of ramekins. Bake until custards are just set, about 30 minutes. Carefully remove ramekins from water.

Reviews Add a comment

  • LHMinMN
    13 DEC, 2013
    Mmmm....I have made these for Christmas Day a few times and they are worth the effort. For the person who asked about cream- I use heavy whipping cream.
  • ppixie
    24 JAN, 2013
    Just fantastic! Dinner party worthy!
  • MS10109820
    16 DEC, 2008
    Is heavy cream 35% (whipping cream) or 18% (table cream)? A response from the Martha Stewart team would be appreciated!
  • MS10109820
    14 DEC, 2008
    If I dont use ramekins but use the foil ramekins, would I cook it for the same time?
  • dropdeadcute
    6 DEC, 2008
    Wonderful! I added 1 tsp of truffle oil to cream mixture and they were divine.