Leek flan with prawns and Epoisses!
Recipe taken from the site fromage-epoisses.com
Ingredients for 8 people: - 120g chopped onions
- Honey vinegar
- 175g of epoisses
- 100g of cream
- 3 eggs
- 20 prawns peeled and cut into cubes
- 2 shallots
- Honey
- 100g butter
- Olive oil
- Salt
- Mill pepper
Brown the sliced leek whites with the chopped onions for 15 minutes over low heat in olive oil. 
Deglaze with 2 teaspoons of honey vinegar, set aside. 
In a saucepan, melt the epoisses with the cream. Let cool a little then add the 3 eggs. Mix with the leeks, then add the prawns. 
Then cook in ramekins in a bain-marie for 20 minutes at 200°C (th 6-7). 
Serve warm with white butter, made as follows: Reduce 2 dl of white wine and 2 dl of honey vinegar with shallots; add 4 teaspoons of honey, then 6 tablespoons of heavy cream.
Season and whip with 100g of butter.
Serve with a Bourgogne Aligoté.
