How to make leek flans with gorgonzola sauce, recipe including cooked ham, bechamel and egg, to be cooked in molds in the oven.
Ingredients for 4 portions
Pudding
- 250 gr. of leeks
- 1 egg
- 30 gr. of gorgonzola
- 50 gr. of cooked ham
- 30 gr. of butter
- salt
For the bechamel
- 350 ml. of milk
- 30 gr. of butter
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- 30 gr. made with flour
- salt
For the sauce
- 120 gr. of fresh cream
- 30 gr. of gorgonzola
- Oil and breadcrumbs to grease the molds.
Preparation of leek flans with gorgonzola 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.
- Sformatini: 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 béchamel, the gorgonzola, 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 °.
- Salsa: while the flans are cooking, boil the cream on the fire.
As soon as it boils, lower the heat and pour the gorgonzola, stirring until it melts, then 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.
