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.