Leek Puddings

Name: Leek Puddings
Ingredients: 2 1/4 cups thinly sliced leeks, white and pale green parts only; 1 cup julienned sweet yellow onion; 3 tablespoons butter; 3 eggs, beaten; 3/4 cup heavy cream or 3/4 cup half-and-half; 2 cloves garlic, crushed well; 1/4 teaspoon salt; 1 dash white pepper, to taste; 1/8 teaspoon lemon juice, to taste; sliced leek, sprigs for garnish

10 ingredients

8 steps

Ingredients

2 1/4 cups thinly sliced leeks, white and pale green parts only
1 cup julienned sweet yellow onion
3 tablespoons butter
3 eggs, beaten
3/4 cup heavy cream or 3/4 cup half-and-half
2 cloves garlic, crushed well
1/4 teaspoon salt
1 dash white pepper, to taste
1/8 teaspoon lemon juice, to taste
sliced leek, sprigs for garnish

Directions

1

Preheat oven to 350 degrees F.
2

Over medium-low heat, saute the leeks and the onion in melted butter a medium skillet until onions are transparent but not browned, which will take about 10 minutes; let cool.
3

In a medium bowl whisk together the beaten eggs, cream, crushed garlic, salt, white pepper, and lemon juice.
4

Add the cooled leek/onion mixture and mix well.
5

Spray six 4-ounce ramekins with cooking spray and pour/divide the pudding mixture equally into all the ramekins.
6

Bake the puddings at 350 degrees F for 15 to 20 minutes or until they have set and are lightly browned; let stand for 4 minutes before serving.
7

To serve, carefully unmold the puddings by inserting a small paring knife at the edge and circling around the ramekin wall, then invert onto warmed plates; garnish with sliced leek sprigs.
8

Makes six puddings.