Leek Puddings

Name: Leek Puddings
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 serving(s)
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

(2)

Recipe by Julesong

These tasty side-dish puddings go wonderfully well with light chicken and seafood entrees.

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READY IN: 35mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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

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.

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