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Mushroom Flan


The focus of the dish is the mushrooms. Wild mushrooms are best, but any kind will work; a variety of mushrooms mixed together may be used successfully.

Serves 6


  • 10 ounces mushrooms, cut into small pieces
  • 2 leeks, white part only, small dice
  • 1 1/4 cups of cream
  • 3/8 cup of milk
  • 4 eggs
  • A few sprigs of thyme
  • 1 tablespoon butter
  • Fresh parsley, chopped


  1. Sauté diced leeks in a tablespoon of butter on low heat.
  2. Add mushrooms and thyme and cook over high heat until tender—about 5 to 8 minutes. Season with salt and pepper. Remove from heat when done.
  3. In a separate saucepan, combine cream and milk and bring the mixture almost to a boil. Remove from heat.
  4. In a large bowl, whisk whole eggs; slowly pour cream mixture to egg mixture; combine gently.
  5. Spread mushroom mixture on the bottom of creme brulee dishes (1/2 inch high by 3 inches diameter).
  6. Pour the egg/cream mixture on top of the mushrooms.
  7. Bake in a bain marie at 350º F about 35 minutes, or until the flan is firm to the touch.
  8. Sprinkle chopped parsley on top of the flan. Serve hot or cold in the same dish.