Preheat the oven to 150°C and grease four ramekins.
Fry chanterelles and ceps in hot olive oil for one minute, then drain and discard liquid.
Melt butter until golden-brown and sauté shallots, garlic, and pancetta strips.
Return mushrooms to the pan, season with salt, and cook for two minutes without browning.
Cool the mushroom mixture and divide it among the prepared ramekins.
Whisk eggs, cream, egg yolks, parmesan, and milk in a bowl and season.
Pour custard mixture into ramekins and bake in a half-filled water bath for 20-25 minutes.
Ensure a knife comes out clean from the center and set aside to cool slightly.
Increase oven temperature to 220°C for the vegetable preparation.
Bake pancetta slices between two trays for 6 minutes until crisp and straight.
Sauté courgette, mangetout, asparagus, girolles, and peas in olive oil until tender.
Mix flour and parmesan, then fry small portions to create curved crisps over a rolling pin.
Top each custard with warm chicken jus, vegetables, a pancetta slice, and a parmesan crisp.