toodle.

Umami Bomb (Parmesan and Wild Mushroom Custard)

A savory mushroom and parmesan custard baked in a water bath, topped with a crisp vegetable medley and pancetta.

SavoryFrenchDinner PartyMushroomParmesan
Estimated Nutrition
Calories
778.1
kcal / serving
3112.5 kcal total
Carbs
13.7g
per serving
54.8 g total
Fat
64.6g
per serving
258.4 g total
Protein
36.3g
per serving
145.2 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
200
ml
Chicken Jus
or reduced chicken stock, warmed
Dairy
40
g
Butter
unsalted, plus extra for greasing
2
piece
Eggs
free-range
160
g
Whipping Cream
4
piece
Egg Yolks
medium, free-range
120
g
Parmesan
grated
200
ml
Milk
full-fat
100
g
Parmesan
grated for crisps
GrainsCereals
10
g
Plain Flour
Meat
2
slice
Pancetta
thinly sliced into strips
4
slice
Pancetta
for vegetable medley
NutsSeeds
2
piece
Garlic
cloves, finely chopped
1
pinch
Salt
1
pinch
Pepper
OilsFats
30
ml
Olive Oil
25
ml
Olive Oil
for vegetable medley
Vegetables
100
g
Chanterelle Mushrooms
yellow, washed and roughly chopped
100
g
Ceps
washed and roughly chopped
0.5
piece
Shallot
finely chopped
1
piece
Courgette
finely chopped
100
g
Mangetout
sliced
100
g
Asparagus
sliced
150
g
Girolle Mushrooms
cleaned
100
g
Peas
fresh

Method

1
2
3
4
5
6
7
8
9
10
11
12
13