4ouncesfreshcleaned hedgehog mushrooms or just more chanterelles, to garnish
Fresh snipped chivesabout 1 tbsp, plus more to garnish if desired
1tablespoonunsalted butterfor cooking the hedgehog mushrooms
Instructions
Spoon the custard mixture into your serving vessel of choice and bake, covered in a water bath or steamer, until the custard is completely set, (for most of my trials, this took about 25 minutes). Remove the cover of your cooking vessel when you can see the custard begin to set, this helps form a gentle skin that helps preserve the color and texture.
When the custards are cooked, heat the butter in a pan until lightly browned and then add the hedgehog mushrooms. Cook the mushrooms for 3-4 minutes or until cooked throughout. Season the mushrooms lightly with salt and pepper, then add the chives and remove the pan from the heat. Spoon the mushrooms on top of the cooked custard and serve immediately.
Notes
I would call this a parfait if it's served in glasses. Baked in another vessel like a ramekin, you could just call it a custard.To build on the "parfait" idea, you could alternate layers of the custard with other things, like mushrooms, cooked grains like wheatberries mixed with creme fraiche or sour cream, diced roasted peppers, soft cheese, you get the idea. There's plenty of room for improvisation.The hedgehog mushrooms here are just a suggested garnish, they're related to chanterelles, enjoying the same habitat and season. If I find them growing together, it's fun to serve them together too.