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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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These tasty side-dish puddings go wonderfully well with light chicken and seafood entrees. 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 |
Directions:
1. Preheat oven to 350 degrees F.
2. 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.
3. In a medium bowl whisk together the beaten eggs, cream, crushed garlic, salt, white pepper, and lemon juice.
4. Add the cooled leek/onion mixture and mix well.
5. Spray six 4-ounce ramekins with cooking spray and pour/divide the pudding mixture equally into all the ramekins.
6. 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.
7. 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.
8. Makes six puddings.
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