30 min
Prep time
20 min
Cook time
4
Servings
Medium
Difficulty
50 min
Total time
Ingredients
Instructions
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1
Preheat the oven to 180°C (thermostat
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2
.
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3
Butter and flour four ramekins with 20 g of melted butter, reserve them in the refrigerator.
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4
Finely chop the ham.
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5
In a mixing bowl, beat the eggs until fluffy, add half of the cream, the chopped ham, and the shredded cheese.
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6
Season with salt and pepper.
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7
Divide this mixture among the ramekins and sprinkle with herbs, place them in a baking dish containing several centimeters of boiling water.
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8
Bake for 20 minutes.
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9
Let them rest for 5 minutes in the turned-off oven before unmolding.
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10
While the custards are baking, prepare the sauce.
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11
Finely chop the mushrooms, peel and chop the onion.
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12
Melt the remaining butter in a small pan, add the vegetables and let them cook gently until softened.
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13
After about ten minutes, add the remaining cream and cook to obtain a creamy sauce.
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14
Pass through a blender, season with salt and pepper.
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15
Serve the custards accompanied by the sauce.
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