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In my kitchen, there are certain small dishes that bring back wonderful family memories. My leek and bacon flan is definitely one of them. It's truly delightful how the silky softness of leeks blends with the smoky bacon flavor. I whip this up frequently when friends come over, and they always ask for seconds.
A melt-in-your-mouth delight
The smell when I lift the lid after taking it from the oven is just heavenly. The leeks get this melt-in-your-mouth texture, all wrapped up in their creamy egg and milk mixture. The bacon bits add their smoky kick while the Swiss cheese creates a golden crust that nobody can resist.
Shopping list
- 500 g leek whites: I cut them into pretty half-inch rounds.
- 350 g smoked bacon bits: They're what gives that rich flavor punch.
- 1 onion: Sliced thin for extra sweetness.
- 2 eggs: Get them as fresh as you can.
- 300 ml milk: Makes everything wonderfully creamy.
- 100 g grated Swiss cheese: I love when it gets all brown and bubbly.
- Salt and pepper: Add as much as you fancy.
Kitchen magic
- Start with the leeks
- After cutting and washing them, I boil them for about 8 minutes. Then they go straight into ice water to keep that gorgeous green color. Don't forget to drain them well.
- The perfect pairing
- I brown the bacon while the onion turns clear and soft. Then my leeks join the party in the pan.
- The special mix
- I whisk the eggs with milk, a tiny bit of salt, and some pepper. Then all my cooked veggies go in.
- Oven time
- Everything goes into my favorite dish or small ramekins. Sprinkle cheese on top and bake at 200°C for 20-30 minutes until it looks golden and amazing.
My secret trick
I always grate a bit of fresh nutmeg into my mixture, and trust me, it makes all the difference. For dinner parties, I prefer using individual ramekins. My guests just love having their own little flan all to themselves.
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Creative twists
Sometimes I like to throw in some cumin for an exciting aroma. Fish fans should try swapping bacon for smoked salmon – it's absolutely wonderful. Serve with a crisp side salad and you've got a complete meal.
Frequently Asked Questions
- → Why should you cool leeks in ice water?
- It keeps their green color vibrant and stops cooking fast, so they stay crisp and fresh.
- → Can I make this flan ahead?
- Sure, prep the mix the night before and bake it fresh the next day. You can also reheat a cooked flan in the oven for a few minutes.
- → How do I know the flan's done?
- It's ready when the top is golden and a knife comes out clean when poked in the center. Slightly wobbly but not liquid is perfect.
- → What can I use instead of bacon?
- Diced ham or small chunks of smoked pork work great. For a veggie twist, swap bacon for mushrooms.
- → Which leeks should I pick?
- Go for firm ones with a good amount of white. Medium-sized leeks are often more tender and less tough than the big ones.