Prep 15 mins
Cook 20 mins
These tasty side-dish puddings go wonderfully well with light chicken and seafood entrees.
- 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
- Preheat oven to 350 degrees F.
- Over medium-low heat, sauté 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.
- In a medium bowl whisk together the beaten eggs, cream, crushed garlic, salt, white pepper, and lemon juice.
- Add the cooled leek/onion mixture and mix well.
- Spray six 4-ounce ramekins with cooking spray and pour/divide the pudding mixture equally into all the ramekins.
- 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.
- 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.
- Makes six puddings.
Absolutely deeeelightful! Made exactly as per ingredients, then filled 4 ramekins instead of 6, since there were just 4 of us, baked about 30-35 min and they were perfect! Served alongside Prawn Shaslik, and they were so good together. It ended up they were served at room temperature and still a success! I'm so glad I made these lovely leek puddings and definitely recommend them!