serves
4–6
prep
20 minutes
cook
40 minutes
difficulty
Easy
serves
4–6
people
preparation
20
minutes
cooking
40
minutes
difficulty
Easy
level
Ingredients
- 80 g sugar
- 2 tbsp water
- 80 g rhubarb, cut into 1 cm pieces
- 1 tsp butter
- 100 ml cream
- 150 g grated Cantal cheese
- 4 eggs
- 400 ml hot milk
- 3 tbsp olive oil
- 200 g sliced cèpe mushrooms
- freshly ground black pepper
- 1 clove garlic, finely chopped
- 100 g Cantal cheese, cut into small pieces
- 6 x 1 cm thick slices of baguettes, 15 cm long
- 12 cherry tomatoes
Instructions
Preheat oven to 140°C.
In a small saucepan, bring the sugar and water to the boil, and cook until it is a light caramel colour.
Pour the caramel into six 100 ml porcelain ramekins.
Cook the rhubarb in the butter until soft, then spoon a little rhubarb into the ramekins.
Blend together the cream, cheese and eggs. Add the hot milk and blend again. Pour this custard into the ramekins and place them in a roasting tray containing hot water.
Cook the custards in preheated oven for about 20 minutes or until set. Remove from the oven and allow to cool.
Heat half the olive oil in a pan and cook the mushrooms for a few minutes. Season with pepper and the garlic.
Alternate slices of mushroom and Cantal cheese on the slices of baguette, then place under a grill and cook until the cheese has melted.
Turn the Cantal creams out onto plates. Top with a slice of cheese and mushroom toast, garnish with cherry tomatoes and drizzle the remaining olive oil over the top.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
