| Carmel Candy Caps Custard Serves 6 as a dessert Powdered candy caps add a unique flavor to this smooth dessert. 1/4 cup dried candy cap mushrooms 7 eggs, separated 1/2 cup honey 4 dashes cayenne 1-1/2 cups milk 1/4 cup sugar Break the mushrooms into small pieces and grind to a fine powder in a blender or food processor.In a large bowl, beat the egg yolks for 1 minute. Add 1/4 cup of the honey, cayenne, powdered mushrooms, and milk. Beat again for 1 minute.In a cast-iron skillet, caramelize the remaining 1/4 cup honey with the sugar until it tests hard in cold water. Quickly pour it into the bottom of a 6-cup ring mold.In a large bowl beat the egg whites until stiff, then blend in the yolk mixture and pour into the mold.Bake in a preheated 300º oven for 30 minutes. Cool on a wire rack and refrigerate for at least 5 hours before unmolding. To unmold the custard, loosen the edges of the custard with a knife. Place in hot water up to the rim of the mold for a few seconds, and quickly turn upside down on a serving plate. Slice and serve. |
| Candy Caps Mushroom Description: excellent in desserts such as cookies, breads, waffles, pancakes, custards and ice cream. The aroma and taste of this mushroom is unmistakably that of maple syrup. “You are what you eat.” When you eat garlic, the next day you stick of garlic. When you eat candy caps the next day you smell sweet like that of maple syrup. These mushrooms are small, delicate, red-brown mushrooms with a watery, milky or latex juice that bleeds out of them when the mushroom is cut or bruised. The maple syrup or curry fragrance becoming more intense when dried. They are found in many habitats, usually late in the mushroom season. |
| Desserts |
| “Dairy dumplings” (Túrógombóc) |
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