1 oz           Butter, whole

4                Shallots, minced

4 oz           Shitakes, chopped fine

10 fl. oz.   Heavy Cream

3                Large Eggs

1/2 tsp.      Salt

1/2 tsp.      White Pepper

1/4 tsp.      Paprika

1/8 tsp.      Nutmeg

1/8 tsp.      Clove, powdered

2 cups       Manchego cheese, finely grated

1/2 cup      Clarified Butter


1. Melt the butter in saute pan and cook shallots and mushrooms for about 5 minutes, until the begin to turn brown.


2. Mix the cream, eggs, salt, paprika, nutmeg and clove then beat in cheese and shitakes and shallots.


3. Lightly coat 12 small ramekins with the clarified butter using a small pastry brush then fill with custard.


4. Place ramekins in a deep baking dish. Pour hot water in baking dish so it reaches up about halfway of ramekins. Make sure not to splash water on custard.


5. Bake at 325 F. for about half an hour. You will know its done when you can insert a knife into the custard and have it come out clean.



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