Leek Flan

Preheat your oven to 175°C. In a medium skillet over low heat, warm the olive oil and sauté the leeks, shallots, and salt until the leeks are translucent but still retain a slight bite.

Ingredients

15 mL of Olive Oil

475 mL of Leeks

2 pieces of Shallot

2½ mL of Salt

Equipment

Frying Pan

Oven

Drain the excess oil from the leek mixture. In a medium saucepan, bring the heavy cream and half-and-half to a gentle boil, then remove from heat and allow to cool slightly.

Ingredients

120 mL of Heavy Cream

120 mL of Half And Half

1 piece of Leeks

Equipment

Sauce Pan

Combine the cooked leek mixture, the warmed cream mixture, and the egg whites in a blender. Process the ingredients until the mixture is completely smooth.

Ingredients

240 mL of Heavy Cream

3 pieces of Egg White

1 piece of Leeks

Equipment

Blender

Divide the leek custard mixture evenly among the prepared ramekins. Arrange the ramekins in a large baking pan and carefully pour boiling water into the pan until it reaches halfway up the sides of the ramekins.

Ingredients

28½ g of Half And Half

950 mL of Boiling Water

1 piece of Leeks

Equipment

Baking Pan

Ladle

Bake in the preheated oven until the flans are set, approximately 35 to 40 minutes. Carefully remove from the oven and allow to cool slightly before unmolding.

Equipment

Oven

Unmold the flans onto serving plates and garnish each with two crossed pieces of fresh chives.

Ingredients

15 mL of Chives