Leek Flan

Recipe Ingredients

1 tablespoon	15ml	Butter - softened
1 1/2 tablespoons	22ml	Olive oil
1 lb	454g / 16oz	Leeks, white and light green parts only - rinsed, patted dry,
		And chopped
1 1/2		Shallots - chopped fine
1/2 teaspoon	2.5ml	Salt
1/2 cup	118ml	Whipping cream - plus
2 tablespoons	30ml	Whipping cream
1/2 cup	118ml	Half-and-half - plus
2 tablespoons	30ml	Half-and-half
3		Egg whites
		Chives - for garnish

Recipe Instructions

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. Heat the oven to 350 degrees.

Heat the olive oil in a medium skillet over low heat. Add the leeks, shallots and salt and cook until the leeks are translucent but still retain a bite, about 10 minutes. Drain.

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

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. Place the ramekins in a large baking pan. Pour boiling water into the pan until it reaches halfway up the sides of the ramekins. Place the pan in the oven. 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.

Each serving: 222 calories; 4 grams protein; 13 grams carbohydrates; 1 gram fiber; 17 grams fat; 9 grams saturated fat; 52 mg. cholesterol; 259 mg. sodium.

Source:
The Los Angeles Times, 02-25-2004

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