• 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.