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.
Dairy dumplings
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