Ingredients
- 4 small leeks
- 250 ml water
- 4 eggs
- 4 tablespoons ricotta cheese
- 60 gram grated cheese
- 40 gram fine corn flour
- 1 tablespoon nutmeg
- pepper and salt to taste
Kitchen equipment needed
- cutting board & chef’s knife
- medium-sized pan with lid
- wooden spoon
- medium-sized bowl
- whisk
- oven
- 6 small silicone baking forms or small oven dishes
Preparation — 20 minutes
Rinse the leeks well and chop into thin rings. Heat 250 ml water with pepper, salt and half a teaspoon nutmeg in a medium-sized pan. Bring to a boil and add the leeks to the boiling water. Put the lid on and cook the leeks for about 5 minutes on medium-high heat, the exact time depends on the size of the leek. Add corn flour and stir well, you’ll notice the mixture will become thicker. Cook for a few minutes so the corn flour will cook all the way. Let it cool off a bit.
Finishing the leek and ricotta flan — 40 minutes
Stir the eggs along with ricotta and grated cheese until you’ve reached a smooth mixture. Season with pepper, salt and the remaining half teaspoon of nutmeg. Pre-heat the oven to 180 degrees Celsius or 350 degrees Fahrenheit.
If you want to serve the flan without a small oven dish, you need to use silicone baking forms. With any other kind of forms it will be quite difficult to get them out in one piece. If you’re using small oven dishes you need to coat it with a layer of butter first.
Combine the leek and egg mixture and divide over the oven dishes. Bake them in the oven for about half an hour, until they’re completely firm. Serve immediately as an starter with a bit of salad if you like, enjoy!
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