Our selections for this month from both cookbooks made for, what I thought, would be a fun dinner. So, I made them all one night (except I forgot about the Extra Edition pork sausage)! I was especially happy to share 2 of the recipes–the leeks and the spiced speculoos flan–because I’m not a hard-boiled egg or flan fan.
I, nevertheless, gave the flan a taste because if there’s one thing these cooking groups have taught me it’s that I could actually like the thing I’ve historically disliked. Alas, I’m still not a flan fan (or any of those really custardy desserts) because of the texture. The taste and, oh, that cookie butter…fabulous! I loved how easy this recipe was to put together and wish it was more to my palate because it’d be a go-to for sure.
We are definitely in leek season in these parts and I get them twice a month in my CSA box. I’ve made this dish before without the eggs and it’s okay, but my husband agreed it needs to be with the eggs. The people at the dinner all said they loved the egg/bacon to leek ratio and rated it a really lovely dish.
I have yet to make a creme caramel flan, and find it too sweet for my liking on the one occasion I had the it. Let’s see how it turns out for me.
I over steamed the leeks, but they were amazing!
That sounds like it made for a terrific menu. I enjoyed this dessert, but I also love Crème Caramel, so that’s not a surprise. I think if I made this again, I’d tone down the 5-spice slightly. I have some friends and family that are a bit star anise averse.
Both of the recipes turned out well for you even if not a fan. I’m not too fond of the texture of flan either, however, the taste was really good. Fortunately, I was able to share them with Tricia and her hubby, who both enjoyed them.
Oh, Katie, I would have gladly sat down at your table and eaten your portion. I am a fan of any dessert that “jiggles.” Not so crazy about speculoos cookie butter but in the flan, I’m thinking Yes. Plan to make this and post it in April. Mardi and I talked about the David’s Leek recipe directions when she was here in Paris and agreed they were a bit wonky. Loved the recipe but will shorten the steps in making. Going home next week and will happily jump back in cooking virtually.
I liked this one well enough (the flan) but I prefer the regular creme caramel…
I like flan. I don’t make it at home because Howard isn’t a fan, and other recipes are more complicated than this one. I salute you for trying, but you’re allowed not to like everything!