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1
Preheat the oven to 375 and set a rack in the center.
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2
Butter the insides of the ramekins or custard cups generously.
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3
Set the ramekins in the empty baking dish.
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4
Put the 4 tablespoons of butter in a medium skillet, and set over medium heat.
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5
When the butter is starting to foam, stir in the leek and 1/4 teaspoon salt and cook for 3 minutes or so, until the leek is sizzling and softening.
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6
Stir in the chopped sage, and cook a couple minutes more; lower the heat if necessary so the leek doesnt brown.
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7
Push the leek aside to clear a space in the middle of the pan, and drop in the minced garlic.
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8
Stir the garlic in the hot spot for a minute, then stir in with the leek.
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9
Now drop in all the mushrooms, sprinkle on another 1/4 teaspoon salt, the porcini powder, and grinds of pepper.
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10
Raise the heat slightly, and cook for a minute or two, stirring frequently.
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11
Cover the pan, and cook for 3 minutes or so, shaking the pan occasionally, so the mushrooms release most of their liquid.
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12
Uncover the pan, and cook rapidly to evaporate the juices, stirring often, just until the mushrooms have started to caramelize and stick in the pan.
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13
Remove the pan from the heat, stir in the chopped parsley, and let the mushrooms cool a bit.
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14
Beat the eggs and the remaining salt with a whisk in a large mixing bowl until smooth.
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15
Pour in the milk, whisking steadily to blend well.
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16
Scrape in the cooked mushroom mixture, and stir gently until every bit is dispersed.
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17
Pour or ladle the custard into the prepared cups, filling them evenly.
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18
Pour very warm (not boiling) water into the baking pan, to come about halfway up the side of the cups, and carefully move it onto the oven rack.
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19
Or put the pan in the oven first and then pour in the warm water.
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20
Bake for about 10 minutes, and check how the custard is cooking: shake the pan or a cup gently; if the custard is still loose, as is likely, the surface will slosh a bit.
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21
After 15 minutes, the custards should have started to set around the sidesthis part will wobble, like Jell-O, though the center may still be sloshing.
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22
Check the custards every 2 to 3 minutes now.
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23
When the tops are all set (just wobbling), lay two fingers on them and press gently.
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24
At first, there may be liquid under the surfacecook slightly longer, until the custard feels set but soft, and moves beneath your fingers.
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25
Now they are done.
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26
Remove the pan from the oven to a stable surface.
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27
Lift out the cups with dry towels (remove some of the hot water from the pan first, to make this job easier), and let them rest on a wire rack to cool briefly.
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28
Serve warm.
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29
This dish makes a great appetizer, but also makes an impressive brunch dish.
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30
To make it extraordinary, when truffles are in season grate a few shavings on top just before serving.
