2 tablespoon butter
2 cup very finely chopped carrots
2 large scallions, finely chopped
1 1/2 cups (about 1/4 pound) finely chopped mushrooms
11/3 cups heavy cream
1 teaspoon salt
1/4 teaspoon paprika, preferably Spanish style
A generous grating of nutmeg
2 cup grated Spanish Manchego Cheese
Melt 1 tablespoon of the butter in a skillet and sauté the carrots and scallions slowly for about 5 minutes, until the carrots are tender. Turn up the heat, add the remaining tablespoon of butter, and sauté the mushrooms for a minute or so.
In a bowl lightly beat together the cream, eggs, salt, paprika and nut. Stir in the cheese and the sautéed vegetables. Butter 6 individual custard cups, divide the vegetable mixture among them, and place in a pan of hot water (bain-marie). Bake at 325º F for 25 minutes, or until a knife inserted in the custard comes out clean. Unmold and serve warm.
If you make them in advance, re-heat by covering with foil and returning to the bain-marie for 10 minutes.
Author: Penelope Casas