Preheat oven to 180°C. Set the ramekins in the empty baking dish.
Pour ¼ cup (60ml) boiling water over porcini mushrooms to rehydrate.
Melt butter in a large frying pan over medium-high heat. When it begins to foam add mushrooms and garlic; cook, stirring occasionally, until mushrooms begin to brown, 10 – 15 minutes. Remove from heat, drain off any liquid and divide in two. Drain porcini and process with half the mushrooms to a coarse paste.
Place ramekins on a chux or cloth in a baking dish, just big enough to take them. Place on oven shelf , and pour enough boiling water in pan to come halfway up sides of ramekins. Bake until custards are just set, about 25 – 30 minutes.
Remove ramekins from water and serve with baby spinach leaves and toasted brioche, if desired.
Notes
Lyndey’s Note: You can prepare these the night before, refrigerate and cook in the morning. If pre-cooked, reheat on medium in the microwave.
