Shop Black Friday Sale
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Side Dish
6 servings
25 minutes
50 minutes
Melissa's Corporate Chefs
2 large leeks
1/2 pound mushrooms - sliced
1 stick unsalted butter
Fresh ground black pepper
1 pint heavy cream
7 eggs
1 dash salt
1 dash nutmeg
Preheat oven to 300°F.
Wash leeks, carefully rinsing the sand between the layers. Discard the green stalks and slice into short strips.
Sauté the leeks and mushrooms in butter until tender, about 5 minutes, and season well with pepper.
Butter individual 6 ounce custard cups. Put the sautéed vegetables into the molds.
Whisk together the cream and eggs until well blended.
Season with salt and nutmeg. Pour into the molds, filling to the top.
Set cups in a shallow pan of hot water and bake until custard is set, about 45 minutes. Unmold and serve immediately.
