Leek Puddings

• 2 1/4 cups thinly sliced leeks, white and pale green parts only
• 1 cup julienned sweet yellow onion
• 3 tablespoons butter
• 3 eggs, beaten
• 3/4 cup heavy cream or 3/4 cup half-and-half
• 2 cloves garlic, crushed well
• 1/4 teaspoon salt
• 1 dash white pepper, to taste
• 1/8 teaspoon lemon juice, to taste
• sliced leek, sprigs for garnish

1. Preheat oven to 350 degrees F.
2. Over medium-low heat, saute the leeks and the onion in melted butter a medium skillet until onions are transparent but not browned, which will take about 10 minutes; let cool.
3. In a medium bowl whisk together the beaten eggs, cream, crushed garlic, salt, white pepper, and lemon juice.
4. Add the cooled leek/onion mixture and mix well.
5. Spray six 4-ounce ramekins with cooking spray and pour/divide the pudding mixture equally into all the ramekins.
6. Bake the puddings at 350 degrees F for 15 to 20 minutes or until they have set and are lightly browned; let stand for 4 minutes before serving.
7. To serve, carefully unmold the puddings by inserting a small paring knife at the edge and circling around the ramekin wall, then invert onto warmed plates; garnish with sliced leek sprigs.
8. Makes six puddings.

leeks, onion, butter, eggs, heavy cream, garlic, salt, white pepper, lemon juice

Taken from www.food.com/recipe/leek-puddings-51164 (may not work)