Leeks flan
20
30
4
No
Ingredients
- 8 oz (1 cup) of white wine
- 65 ml (1/4 cup) of butter
- 8 dehydrated shitaki mushrooms
- 6 minced oyster mushrooms
- 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
- A whole large leek of Les Cultures de chez nous
- 30 ml (2 tablespoons) of finely chopped fresh herbs
- 1 garlic clove
- 1 diced small zucchini
- 1 minced small onion
- 10 medium size eggs
- 250 ml (1 cup) of cooking cream
- 125 ml (1/2 cup) of chicken broth
- Flour
- Salt and pepper up to taste
Preparation
Side-by-side mode
- Preheat oven at 375°F (190°C).
- Set shitaki mushrooms in a bowl with white wine and macerate. Grease and flour 8 ramekins. Slice 8 large slices of leek's white and set into ramekins. In a pan, melt butter. Add oyster mushrooms, Les Cultures de chez nous sliced leeks, zucchini, onion, garlic and herbs, then sweat.
- Soak with chicken broth. Bring to a boil and boil for 4 to 5 minutes.
- Break whole eggs and scramble. Add cream and seasonings.
- Pour gradually the warm mixture into the eggs mixture while stirring vigorously to not cook the eggs with this hot mixture. Set into ramekins over leeks slices. Garnish with shitakis.
- Oven bake 350°F for 25 to 30 minutes or until flans are firm.
