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



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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 (5)

37 Ratings
  • 5 star values: 2
  • 4 star values: 11
  • 3 star values: 11
  • 2 star values: 10
  • 1 star values: 3
Rating: 5.0 stars
I made this yesterday to go with our standing rib roast for Christmas I wanted mushrooms, but fancy ones. This was perfect! just a couple very minor changes here. I used four 12 ounce ramekins because I only had four 6 ounce ones, baking time was still 30 minutes. Also, I used less mushrooms. I bought a package of whole button mushrooms from Costco, I believe it was a 24 ounce package. I thought the ratio of custard to mushrooms was perfect! The flavor was great and it paired well with the rest of dinner. Fresh thyme would be a nice addition or possibly making it in a tart shell.
Rating: Unrated
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.
Rating: 5 stars
Just fantastic! Dinner party worthy!
Rating: Unrated
Is heavy cream 35% (whipping cream) or 18% (table cream)? A response from the Martha Stewart team would be appreciated!
Rating: Unrated
If I dont use ramekins but use the foil ramekins, would I cook it for the same time?
Rating: Unrated
Wonderful! I added 1 tsp of truffle oil to cream mixture and they were divine.