Leek flans with Parmesan cream and crisp Speck

A wonderful easy starter with Parmesan cream and crisp Speck crumbs for savouriness. Prepare ahead and reheat in the oven in the water bath. Easy to remember as 5 of everything, or vary vegetables with the same method.

INGREDIENTS FOR 11/12 FLANS

500 g COOKED LEEKS (650 prepared raw)

5 EGGS

5 TABLESPOONS OF GRATED PARMESAN

250 g FRESH POURING CREAM

250 g MILK

EXTRA VIRGIN OLIVE OIL

SALT

PEPPER

BUTTER FOR MOULDS

PARMESAN CREAM

200 ml FRESH CREAM

200 ml MILK

100 GRATED PARMESAN

CRISP SPECK

8 SPECK SLICES

I wash and slice leeks and cook in extra virgin olive oil until soft, adding salt and pepper.

I blend in a bowl with eggs and cheese.

I add cream and milk.

I adjust salt and pepper while blending.

I butter aluminium moulds and divide mixture.

I put in a tray with boiling water halfway up the moulds.

I bake at 160°C conventional for 35 minutes, then cool slightly. For sauce, I heat cream and milk almost to boiling, lower heat and stir in Parmesan until melted and semi-thick. Add little salt and pepper.

I crisp Speck in a pan or microwave, dry on paper, cool and crumble.

I plate Parmesan cream, an inverted flan, more hot sauce and Speck crumbs.