Mushroom Pudding

Separate the eggs (100 g) into whites and yolks. Beat the whites until firm peaks form.

Finely chop the champignons (300 g) and onion (100 g), then mince them or process them in a blender.

Combine the mushroom mixture with the milk (200 g), yolks, almond flour (40 g), melted butter (50 g), table salt (3 g), and black pepper (1 g).

Gently fold in the whites, transfer the mixture to a greased dish, dust it lightly with almond flour, and cover it. Cook in a water bath for 45–60 minutes, then unmold the pudding.