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Herbed Mushroom Custards

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

Source: Everyday Food, December 2008
Total Time Prep Servings

Ingredients

Directions

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How would you rate this recipe?
37
  • 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.
    Reply
  • ppixie
    24 JAN, 2013
    Just fantastic! Dinner party worthy!
    Reply
  • MS10109820
    16 DEC, 2008
    Is heavy cream 35% (whipping cream) or 18% (table cream)? A response from the Martha Stewart team would be appreciated!
    Reply
  • MS10109820
    14 DEC, 2008
    If I dont use ramekins but use the foil ramekins, would I cook it for the same time?
    Reply
  • dropdeadcute
    6 DEC, 2008
    Wonderful! I added 1 tsp of truffle oil to cream mixture and they were divine.
    Reply

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