Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Butter - softened

  2. 1 1/2 tablespoons 22ml Olive oil

  3. 1 lb 454g / 16oz Leeks, white and light green parts only - rinsed, patted dry, And chopped

  4. 1 1/2 Shallots - chopped fine

  5. 1/2 teaspoon 2 1/2ml Salt

  6. 1/2 cup 118ml Whipping cream - plus

  7. 2 tablespoons 30ml Whipping cream

  8. 1/2 cup 118ml Half-and-half - plus

  9. 2 tablespoons 30ml Half-and-half

  10. 3 Egg whites Chives - for garnish

Instructions Jump to Ingredients ↑

  1. 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.


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