300 ml good double cream
1 whole medium sized egg
1 egg yolk
100g fresh chanterelles cleaned, large ones torn in four or six plus 2 large ones kept aside
1 clove of garlic peeled and pressed flat
Salt and black pepper for custard mix
Small handful of breadcrumbs
1 tsp Salt
1 tsp Fresh Douglas pine needles
• Turn the oven to 180C Fan
• In a mixing jug thoroughly beat or blend the cream with the whole egg and yolk then put to one side.
• Melt the butter in a frying pan with the crushed garlic clove and then gently sauté the chanterelles, stirring often until coloured and golden brown in places. Take great care not to burn the butter or garlic.
• Season generously with flaked sea salt and less so with a grind of black pepper before tasting and if happy, taking off the heat
• Discard the garlic. But keep the buttery pan
• Stir the mushrooms through the cream mix thoroughly.
• Transfer the mix into two cocotte dishes or appropriately sized ramekins
• Put the dishes in a small baking tray and pour around them a centimetre or so of boiling water
• Transfer to the oven and bake for about 15 – 18 minutes.
• They are done when they have developed a slight skin and when nudged the surface appears to tremble only slightly. It should not be stiff
• While the custards steam, stir the breadcrumbs over a medium heat in the buttery pan used for the mushrooms. Cook until crispy. Do not season
• Finely tear the remaining two mushrooms
• Chop the Douglas fir needles very, very finely with a tsp of flaked sea salt
• On each custard scatter a few crumbs over the surface and place a small gathering of the raw mushroom threads to one side of the surface
• Sprinkle all over with the pine salt
• Put the custards on two lined side plates with a teaspoon and serve while hot with a refined Hepple cocktail that suits.