LEEK FLAN
To make the flan even lighter and look like a bellows, beat the egg white. Serve hot or cold, but hot is better.
*No bread to taste the cheese because the flan is there, it will coax it while respecting the flavor of the cheese: maroilles, dumpling of Avesnes or another cheese with a pronounced taste but also with more classic cheeses and why not a Brie or a Camembert?
Per person :
1 ladle of leeks, peeled and finely chopped, 1 egg, 1 tsp of fresh cream, 1 p of salt, 1 p of pepper. To grease the mold (or molds), butter, margarine or parchment paper.
1 thin slice of cheese with strong character*
Put the leeks in a saucepan with plenty of water and cook for 20 minutes over moderate heat. Drain well, but do not throw the water away, squeeze them to extract all the water and leave to cool. Add egg, cream, salt and pepper and mix well. Grease the mold and pour the mixture into it. Put in the oven without preheating and cook for 15 to 20 min Th 7 (210°). Unmold, arrange on a dish or plate and offer with the cheese. To serve. Nice kitchen to all, Régine