Leek and Cheese Flan

Preheat oven to 170 °C.

Leeks (medium size), prepare (ready to cook, e.g. peel, remove woody parts and dirt), rinse well, cut away dark green parts, cut into fine rings.

Heat butter and olive oil in a wide frying pan. Add the leek and steam in it. Cool.

Mix milk, cream, eggs and freshly grated Parmesan. Stir in the leek. Season the mixture with salt, pepper and nutmeg.

Butter medium, ovenproof serving cups or possibly soufflé dishes and sprinkle with bread crumbs. Pour in the leek mixture.

Place the molds in a gratin dish or other additional dish. Pour enough boiling water around them so that the molds are a good third of the way into the water bath. Immediately place in the preheated oven on the second rack from the bottom and cook for 35 to 45 minutes, depending on the size of the dish. Remove the flans from the stove. Rest in the mold for about 10 minutes. Next, loosen exactly along the edge and turn out onto preheated plates.

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