• 2 ounces canola oil
• 8 ounces cremini mushrooms, thinly sliced
• 1 ounce dried morel mushrooms (rehydrated and thinly sliced)
• 1 tablespoon minced shallots
• 1 teaspoon minced garlic
• 1 tablespoon chopped thyme
• 16 ounces heavy cream
• salt and white pepper to taste
• 12 egg yolks
• 1 ounce white truffle oil

Heat oil in a medium saucepan over high heat. Add mushrooms and cook, stirring, for 5 minutes. Add garlic and shallots and cook 2 more minutes. Add heavy cream and bring to a boil. Reduce heat and simmer the liquid for approximately 4 minutes. Season with salt and pepper to taste and allow to cool slightly.Pour the mixture in a blender and purée at high speed, adding the truffle oil while the machine is running. Strain the mixture through a fine mesh strainer and set the mixture in a bowl in an ice-bath to cool quickly. When chilled, whisk in the egg yolks. Preheat the oven to 300º. Ladle the custard into eight 4-ounce ramekins that have been lightly buttered. Set the ramekins in a shallow roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake for 60 minutes or until the custards are set around the edges but still slightly shaky in the middle. Remove from the pan and allow to cool to room temperature. Cover and refrigerate.

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