Name: Candy Cap Crème Brûlée
Ingredients: 6 Candy cap mushrooms (dried, small size); 4 egg yolks; 1 c heavy cream; 8 tbsp granulated sugar (divided evenly, infused sugar if available); 8 oz granulated sugar (candy cap infused sugar instructions below)

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Candy Cap Crème Brûlée

Spike Mikulski

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Course Dessert

Cuisine North American

Servings servings

Equipment

4 ramekins 8 oz, or similar small vessel bakeware

Ingredients

Candy Cap Crème Brûlée Ingredients

6 Candy cap mushrooms dried, small size
4 egg yolks
1 c heavy cream
8 tbsp granulated sugar divided evenly, infused sugar if available

Candy Cap Infused Sugar Ingredients

8 oz granulated sugar candy cap infused sugar instructions below

Instructions

Candy Cap Crème Brûlée Instructions

Preheat oven to 300℉
Place the heavy cream and dried candy cap mushrooms in a small sauce pot, bring to a boil and remove immediately from heat, let sit at room temperature until the temperature of the cream drops below 110℉.
Combine the egg yolks with four tablespoons of granulated sugar in a mixing bowl and beat vigorously with a wire whip until incorporated.
Gradually whisk the cream into the egg yolks, strain entire mix into a pitcher while reserving the reconstituted mushrooms on the side.
Place the four ramekins in a water bath then pour the strained mixture into the ramekins evenly.
Bake in oven for approximately 45 minutes, rotating water bath every 15 minutes.
Remove from oven when custard has solidified with a slight jiggle to the center, avoid browning.
Remove ramekins from water bath and let set at room temperature until cool.
Place one tablespoon of sugar on each finished custard; at an angle tap each dish until sugar distributes evenly across the surface.
With a torch, caramelize the surface of each custard, melt every granule of sugar and brown. Avoid burning.
The caramelized crust will crack when tapped with a spoon; if it does not, re-coat the surface with one tablespoon of sugar and torch again.
Serve chilled or warmed.

Candy Cap Sugar Instructions

Rinse the reserved candy cap mushrooms clean with water and combine with the additional one cup of granulated sugar from the ingredients list, toss well, cover and let stand at room temperature for 48 hours.
Shake and stir the container every few hours.
After 48 hours sift the mushrooms out and freeze for a recycled use.
The infused sugar is shelf stable for future use.

Notes

Cook time and oven temperature will vary depending on the time of year and climate.

Keyword Candy Cap Mushrooms, Crème Brûlée, Lactarius rubidus, Lactarius rufulus

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