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This savory custard features creamy Gorgonzola and the sweet succulence of leeks. Let it precede an entrée of barbecued steak or duck breast for a guest dinner. You can assemble it in advance and bake at the last minute, or bake it ahead and reheat to serve. Finish the dishes with Parmesan cheese for a sharp bite, or sugar for a sweet touch.
Ingredients
Makes 6 servings
1 tablespoon extra-virgin olive oil
2 medium-large leeks (about 12 ounces total), split lengthwise, washed thoroughly, and sliced crosswise
1 small yellow onion, chopped
5 large egg yolks
1 cup heavy (whipping) cream
1 cup half-and-half
5 ounces Gorgonzola cheese, crumbled
1 tablespoon minced fresh dill or tarragon, or 3/4 teaspoon dried dill or tarragon
3 tablespoons minced Italian parsley
Salt and freshly ground black pepper to taste
24 teaspoons or 6 tablespoons grated Parmesan cheese, or 9 or 6 teaspoons sugar for topping
Preparation
Step 1
Preheat the oven to 275°F. In a medium saucepan, heat the oil over medium heat. Add the leeks and onion, and sauté for 7 to 10 minutes, or until soft.
Step 2
In a medium bowl, whisk the egg yolks until pale in color. Whisk in the cream and half-and-half. Mix in the leeks, onions, Gorgonzola, dill or tarragon, parsley, salt, and pepper.
Step 3
Place six standard-size flan dishes in a baking pan. Divide the custard mixture among the dishes. Pour warm water into the pan to come halfway up the sides of the dishes. Bake in the oven for 35 to 40 minutes, or until the center of each custard still jiggles slightly. Remove from the oven and lift the dishes from the hot water. Place the dishes on a baking sheet.
Step 4
Evenly sprinkle 4 teaspoons grated cheese or 1 1/2 teaspoons sugar over each custard. Using a hand-held blowtorch, brown the cheese or caramelize the sugar (see note below). Serve hot.
Oven-Dried Brown Sugar:
Due to the moisture content of brown sugar, it recommended to dry it before caramelizing. Spread light or dark brown sugar out on a baking sheet in a 1/8-inch layer and bake in a preheated 275°F oven for 8 to 10 minutes, or until browned a shade darker. Let cool, place in a small resealable plastic bag, and crush it thoroughly with a rolling pin or flat metal mallet to make fine crystals. Brown sugar treated in this manner has an excellent flavor when caramelized.
From Crème Brûlée by Lou Seibert Pappas. Text copyright © 2005 by Lou Seibert Pappas; photographs copyright © 2005 by Alison Miksch. The Chronicle Books LLC edition published in 2009. Reprinted with permission by Chronicle Books.
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Reviews (6)
Back to TopTriangleThis recipe was easy and very good. It took way longer to cook for me than 40 minutes. After 40 minutes at 275 the top was done but the interior was still watery. I upped the temp to 325 and cooked for another 30minutes! Served along with braised short ribs and a nice Cote du Rhone. Lovely pairing!
Miss_Italics
Lancaster PA
1/27/2014
I had to use Roquefort instead of gorgonzola and it came out amazingly perfect. easy and super delicious! make this!!!
agarwood
trieste, italy
12/8/2012
This was delicious. I made it for a gourmet Valentines Day dinner, and it was a hit. I didn't have a hand-held blowtorch though, but I placed it on the top rack of my oven that was on high broil. Be careful not to overcook the parmesan though, because there it is critical to take it out the short moment between undercooked, and burned, when it is just right
Anonymous
2/23/2012
We always want to cook the best and the healthiest recipe that we can find from the internet. As a mother, I always want that and in able to keep up with those needs, I need to be focused and be creative. I always have Gourmandia. Com on my side to give me the appropriate recipes for the day and for me not to reiterate the recipe that I did the other day! Its just so innovative!
alice69
2/19/2012
It's super but it's taking too much time
maheshqa
india
3/30/2009
Incredible!! Served with a big fat ribeye. Easy to make but tastes very impressive. I used the dill and parmesan. One thing to note, I think the 275 oven was too slow. I baked at 325 and turned out beautifully. A keeper!
dawnrbrown
Yellow Pine, ID
3/3/2009
TagsCustardDessertGorgonzolaBlue CheeseCheeseDairyLeekRoot VegetableVegetableSideDinnerVegetarianNut FreeGluten FreeOven BakeCookbooks
