Leek Flan

Leek Flan could be just the gluten free, lacto ovo vegetarian, and primal recipe you've been looking for. One portion of this dish contains approximately 4g of protein, 19g of fat, and a total of 236 calories. For 69 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 6. This recipe is typical of European cuisine. Head to the store and pick up whipping cream plus, chives, half-and-half, and a few other things to make it today. 1 person has tried and liked this recipe. It is brought to you by Foodista. From preparation to the plate, t

Instructions

1. 1

   Butter 6 (4-ounce) ramekins and place in the refrigerator. When the butter hardens, add a second coating of butter to the ramekins. Set aside.

2. 2

   Heat the oven to 350 degrees.

3. 3

   Heat the olive oil in a medium skillet over low heat.

4. 4

   Add the leeks, shallots and salt and cook until the leeks are translucent but still retain a bite, about 10 minutes.

5. 5

   Drain.

6. 6

   Place the whipping cream and half-and-half in a medium saucepan and bring to a boil. Turn off the heat and cool.

7. 7

   Put the leek mixture in the blender along with the cream mixture and the egg whites. Blend until smooth, about 30 seconds.Spoon the mixture into the prepared ramekins.

8. 8

   Place the ramekins in a large baking pan.

9. 9

   Pour boiling water into the pan until it reaches halfway up the sides of the ramekins.

10. 10

    Place the pan in the oven.

11. 11

    Bake until the flans are set, about 35 to 40 minutes.To serve, unmold the flans and garnish with 2 (3-inch) pieces of chives crossed over the top.This recipe yields 6 servings.

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