How to make the leek flan, recipe with bechamel to prepare excellent flans, including cooked ham and finished with pecorino sauce and cream.
Ingredients for 4 people
Pudding
- 250 gr. leeks, 1 egg, 30 gr. of grated aged pecorino cheese
- 50 gr. of cooked ham
- 30 gr. of butter
- salt
For the bechamel
- 350 ml. of milk
- 30 gr. of butter
- 30 gr. made with flour
- salt
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For the sauce
- 120 gr. of fresh cream
- 30 gr. of grated pecorino
- Oil and breadcrumbs to grease the molds.
How to prepare the leek flan with béchamel sauce
Bechamel
Boil the milk and fry the butter aside, add the flour and pour everything into the milk. Boil stirring for 3 minutes and salt slightly.
Pudding
Remove the green part from the leeks, wash and boil them for 5 minutes.
Drain them, chop them and cook them in a pan with the butter, then salt them lightly, cook for a few minutes until dry.
Remove the pan from the heat, add the bechamel sauce, the grated cheese, the minced cooked ham and the whole egg.
Mix well and pour the mixture into slightly greased molds and sprinkled with breadcrumbs.
Bake by placing the molds in a pan half-filled with water and cook for 40 minutes at 160 °.
Sauce
While the flans are cooking, boil the cream on the fire.
When it boils, lower the heat, pour the pecorino, stirring until it melts and let the sauce thicken slightly.
To serve, turn the molds upside down individually in each plate, sprinkle them with the sauce and garnish them with a leaf of parsley.
