Candy Cap mushrooms are a new ingredient for me and probably for most of you out there as well since they are only native to the western part of the United States and I don’t mean cowboy western I mean the west coast. These ultra special funghi have cousins and what not scattered all over the place but the Lactarius rubidus can only be found on the west coast. When you are a mycophagist you go out of your way to find delectable treats and the Candy Cap is one of those treats.
Desserts come to mind upon the first whiff of these beauties, fresh they are simply a mildly fragrant mushroom, but dried they become the masters of their domain with their sweet maple smell. Their aroma only intensifies as they dry, so much that it can linger for days maybe even weeks in whatever container you have stored them in. If ever a mushroom lived up to its expectations it would have to be the candy cap, sure truffles and morels have their place on the mantle but the candy cap is in a league all its own, the mapley – hazelnutty aroma and soft sweet flavor are unequaled.
Persimmons kept begging to get in on the action so who am I to say no, in fact the marriage was so successful it might be wise to take this from Vegas all the way to church.
The ingredients for this dessert were basically etched in stone, what I couldn’t figure out was what kind of mold to make it in.
There is your standard copper mold.
Then there are ramekins…
…and there are teardrop ramekins.
I didn’t bother trying to make up my mind so I made flan in all of them. Everything you want in a flan and oh so much more, persimmon, guajillo chile and candy caps share the diva limelight while the rest of the custard is the tour bus that gets us here.