Candy Cap Mushroom Crème Caramel
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1 cup sugar- for caramel 1⁄2 cup sugar
2 cups whole milk
1 cup heavy cream
2 eggs, large
3 egg yolks
1⁄4 tsp salt, kosher
1⁄4 tsp candy cap, ground
Preheat oven to 325F.
Candy Cap Mushroom Crème Caramel
Place eight 4oz ramekins/aluminum cups in 11x9 roasting pan. For the dry caramel: place medium pot over medium-high heat for 2 minutes. Sprinkle in a small amount of sugar in pot. The sugar will start to dissolve. Slowly add sugar until all the sugar has been incorporated. Cook sugar to a caramel stage (340F to 350F). Remove from heat and gently pour into ramekins to coat the bottoms evenly. Set aside until needed.
In a medium pot, bring milk and cream just into hot but not boiling. Remove from heat and add 1⁄4 tsp of candy cap, infuse for 5 minutes. Meanwhile, whisk sugar, eggs, yolks, and salt together.
Place mixture back on medium-high heat. Temper mixture into egg-mixture and whisk thoroughly. Strain mixture. Distribute mixture evenly into the 4oz ramekins. Place pan in the center of the oven. Pour hot water in the pan to fill halfway. Cover with aluminum wrap. Bake for 45 minutes or until set.
Remove from water bath and let rest for 1 hour. Place in refrigerator for a few hours before serving.