Savory Egg Pudding Recipe

• 1/4 cup all-purpose flour
• 1 cup half-and-half
• 3 large eggs
• 1 large egg yolk
• 1 cup heavy cream
• Salt
• Freshly ground black pepper
• 2 medium red potatoes, halved lengthwise and sliced paper thin (about 2 1/2 cups)
• 2 tablespoons finely chopped fresh Italian parsley leaves
• 2 teaspoons finely chopped fresh tarragon leaves
• 1 teaspoon finely grated lemon zest
• 2 tablespoons unsalted butter, plus more for coating the baking dish
• 2 medium leeks, halved lengthwise, rinsed, and thinly sliced crosswise (white and pale green parts only)
• 1 medium garlic clove, peeled and minced

1. Heat the oven to 375 degrees F and arrange a rack in the middle.
2. Coat a 2-quart baking dish with butter and set aside.
3. Combine the flour, half of the half-and-half, the eggs, and the egg yolk in a large bowl and whisk until smooth.
4. Add the cream and remaining half-and-half, season well with salt and pepper, and whisk to combine; set aside.
5. Combine the potatoes, herbs, and zest in a large bowl and toss to coat; set aside.
6. Heat the measured butter in a large frying pan over medium heat.
7. When it foams, add the leeks and garlic and season with salt and pepper.
8. Cook until the leeks are soft, about 5 to 6 minutes.
9. Mix the cooked leeks into the potato mixture and season with additional salt and pepper.
10. Evenly spread the potato mixture in the prepared baking dish and pour the egg mixture over top.
11. Bake until the custard is puffy, golden, and set, about 30 to 35 minutes.
12. Let rest at least 20 minutes before serving.
13. The egg pudding can be served warm, at room temperature, or cold.

allpurpose, eggs, egg yolk, heavy cream, salt, freshly ground black pepper, red potatoes, fresh italian parsley, tarragon, lemon zest, unsalted butter, leeks, garlic

Taken from www.chowhound.com/recipes/savory-egg-pudding-11553 (may not work)