Mushroom Custard

• 1 to 2 tablespoons soft butter
• 4 tablespoons soft butter
• 1/2 pound leek, trimmed and well rinsed, finely chopped (1 1/2 cups)
• 1 teaspoon salt
• 3 fresh sage leaves, finely chopped (about 1 tablespoon)
• 1 plump garlic clove, peeled and minced
• About 6 ounces firm small mushrooms (white buttons and cremini; or morels, porcini, or other fresh wild mushrooms), thinly sliced (2 1/2 cups)
• 1/2 teaspoon porcini powder (page 140), from 1 tablespoon dried porcini pulverized in spice grinder or mini-chopper or by hand
• Freshly ground black pepper
• 1 tablespoon chopped fresh Italian parsley
• 4 large eggs
• 2 cups milk
• 8 small (4-ounce) souffle ramekins or custard cups
• A baking pan with 2 1/2- to-3-inch sides, large enough to hold all the cups in a water bath

1. Preheat the oven to 375 and set a rack in the center.
2. Butter the insides of the ramekins or custard cups generously.
3. Set the ramekins in the empty baking dish.
4. Put the 4 tablespoons of butter in a medium skillet, and set over medium heat.
5. When the butter is starting to foam, stir in the leek and 1/4 teaspoon salt and cook for 3 minutes or so, until the leek is sizzling and softening.
6. Stir in the chopped sage, and cook a couple minutes more; lower the heat if necessary so the leek doesnt brown.
7. Push the leek aside to clear a space in the middle of the pan, and drop in the minced garlic.
8. Stir the garlic in the hot spot for a minute, then stir in with the leek.
9. Now drop in all the mushrooms, sprinkle on another 1/4 teaspoon salt, the porcini powder, and grinds of pepper.
10. Raise the heat slightly, and cook for a minute or two, stirring frequently.
11. Cover the pan, and cook for 3 minutes or so, shaking the pan occasionally, so the mushrooms release most of their liquid.
12. Uncover the pan, and cook rapidly to evaporate the juices, stirring often, just until the mushrooms have started to caramelize and stick in the pan.
13. Remove the pan from the heat, stir in the chopped parsley, and let the mushrooms cool a bit.
14. Beat the eggs and the remaining salt with a whisk in a large mixing bowl until smooth.
15. Pour in the milk, whisking steadily to blend well.
16. Scrape in the cooked mushroom mixture, and stir gently until every bit is dispersed.
17. Pour or ladle the custard into the prepared cups, filling them evenly.
18. Pour very warm (not boiling) water into the baking pan, to come about halfway up the side of the cups, and carefully move it onto the oven rack.
19. Or put the pan in the oven first and then pour in the warm water.
20. Bake for about 10 minutes, and check how the custard is cooking: shake the pan or a cup gently; if the custard is still loose, as is likely, the surface will slosh a bit.
21. After 15 minutes, the custards should have started to set around the sidesthis part will wobble, like Jell-O, though the center may still be sloshing.
22. Check the custards every 2 to 3 minutes now.
23. When the tops are all set (just wobbling), lay two fingers on them and press gently.
24. At first, there may be liquid under the surfacecook slightly longer, until the custard feels set but soft, and moves beneath your fingers.
25. Now they are done.
26. Remove the pan from the oven to a stable surface.
27. Lift out the cups with dry towels (remove some of the hot water from the pan first, to make this job easier), and let them rest on a wire rack to cool briefly.
28. Serve warm.
29. This dish makes a great appetizer, but also makes an impressive brunch dish.
30. To make it extraordinary, when truffles are in season grate a few shavings on top just before serving.

butter, butter, well, salt, sage, garlic, mushrooms, porcini powder, freshly ground black pepper, fresh italian parsley, eggs, milk, ramekins, baking pan

Taken from www.epicurious.com/recipes/food/views/mushroom-custard-384390 (may not work)