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leek and gambas flan with epoisses cheese

Leek and Gambas flan with Epoisses cheese

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Syndicat de defense de L''Epoisses

Recipe Information

Yield:    8 servings
Cook Time:   30 minutes
Level:   average


  • 600 g (1lb 5 oz)  white leeks,
  • 120g (4 oz)  finely chopped onions,
  •  honey vinegar,
  • 200g (7 oz)  cream,
  • 75g (2 oz)  Epoisses cheese,
  • 3  eggs,
  • 20  gambas diced,
  • 2  shallots,
  •  honey,
  • 100g (3 oz)  butter,
  •  olive oil,  
  •  salt 
  •  ground pepper. 


Gently fry the diced leeks with the chopped onions.
Deglaze with 2 teaspoons of honey vinegar, put to one side.

In a saucepan melt the Epoisses cheese with the cream. Allow to cool a little then add the eggs. Mix together with the leeks and add the gambas.
Cook in ramekins (small bowls) placed in a bain-marie in the oven for 20 minutes at 200°C (Th 6-7).

Serve cool with a beurre blanc prepared as follows:

Reduce 20cl (7 fl oz) of white wine and 20cl (7 fl oz) of honey vinegar with the shallots; add 4 teaspoons of honey and 6 tablespoons of thick cream. Season and bring together with 100g (3 ½ oz) of butter.

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