Description
Hearty British comfort meets culinary magic in this classic Leek Pudding, blending savory leeks with rich, steamed pastry. Rustic flavors and traditional techniques invite you to savor a delightful slice of countryside cooking that warms both plate and soul.
Ingredients
Scale
Main Ingredients:
- 45 leeks, sliced and rinsed
- 1 loaf day-old brioche
- 5 eggs
- 2 egg yolks
- 2 cups Gruyere cheese
- 1 cup Parmesan cheese
Dairy and Cream:
- 3 tablespoons (45 milliliters) butter
- 3 cups (720 milliliters) heavy cream
- 2 cups (480 milliliters) whole milk
Seasonings and Aromatics:
- 2 garlic cloves
- 1/3 cup (80 milliliters) dry white wine
- 1/2 teaspoon nutmeg
- 1 pinch cayenne
- Salt
- Pepper
Instructions
- Sauté leeks and garlic in wine until tender and translucent, dividing the mixture into two portions.
- Gently warm cream, milk, and aromatic spices in a saucepan, creating a fragrant base for the custard.
- Carefully blend warm liquid into whisked eggs, ensuring a smooth incorporation without scrambling.
- Return egg mixture to pan, stirring continuously until custard reaches a light, silky consistency.
- Generously butter a baking dish, creating the first layer with buttered brioche slices.
- Spread a portion of leek mixture, drizzle custard, and sprinkle cheese over the bread foundation.
- Pause for 10 minutes, then construct a second layer with remaining brioche, custard, leeks, and cheese.
- Position dish in a water bath, maintaining a precise 180°C temperature.
- Bake covered for 55 minutes, then uncover and continue cooking for an additional 15-20 minutes until golden and set.
- Allow pudding to rest and stabilize for 10 minutes before carefully slicing and serving.
Notes
- Elevate the flavor by caramelizing leeks slowly to develop a deeper, sweeter taste profile.
- Create a vegetarian version by substituting cream and milk with plant-based alternatives like coconut cream or almond milk.
- Enhance texture by using day-old brioche or challah bread for better absorption of custard and improved overall structure.
- Make it gluten-free by replacing brioche with gluten-free bread or using thin potato slices as a layering alternative.
- Prep Time: 20 mins
- Cook Time: 1 hour 15 mins
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 445 kcal
- Sugar: 4 g
- Sodium: 370 mg
- Fat: 35 g
- Saturated Fat: 22 g
- Unsaturated Fat: 11 g
- Trans Fat: 1 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 17 g
- Cholesterol: 210 mg