Garlic-Mushroom Flan

• 1 tablespoon butter
• 1 teaspoon minced garlic
• 1/2 cup thinly sliced shiitake mushroom caps
• Salt and freshly ground black pepper
• 1 1/2 cups chicken or beef stock
• 4 eggs

1. Put the butter in a small saucepan over medium heat.
2. Add the garlic and mushrooms and cook, stirring occasionally and sprinkling with salt and pepper, until the garlic is fragrant and the mushrooms begin to soften, just 5 minutes or so.
3. Stir the mixture into the stock.
4. Beat the eggs lightly and combine with the stock mixture.
5. Put about an inch of water in a baking pan or skillet just large enough to hold four 6-ounce ramekins and turn the heat to high.
6. When the water boils, turn the heat to low, pour the egg mixture into the ramekins, and put the ramekins in the water.
7. Cover tightly with foil and/or a lid.
8. Simmer for 15 to 20 minutes, then check; the moment the custards are setthey should still be quite jigglyremove them from the water.
9. Serve hot or at room temperature.

butter, garlic, shiitake mushroom, salt, chicken, eggs

Taken from www.epicurious.com/recipes/food/views/garlic-mushroom-flan-386735 (may not work)