Leeks: Rinse well, season with salt, steam in steamer basket for about 6 minutes until just tender. Rinse with cold water, set aside steaming liquid and a little leek for garnish. Cut remaining leek into rings about 3 mm thick.
Glaze: Beat all ingredients up to and including nutmeg.
Layer: Layer leeks and cheese in greased ramekins. Pour the glaze on top. Cover ramekins with aluminum foil.
Cooking: Place ramekins on a rag in a wide roasting pan.
Pour boiling water up to 2/3 of the height of the ramekins. Cover the pan and cook for about 20 minutes (the water should only bubble slightly).
Serve: Cut the leeks into strips and warm them in butter or light butter. Remove ramekins from the frying pan, loosen timbals from the edge with a kitchen knife, turn out onto a board, then onto a plate, garnish.
Lets prepare: Roast hazelnuts. Steam leek Vi day in advance, layer in the ramekins. Cook glaze, keep both in refrigerator with lid closed. Stir the glaze repeatedly just before cooking, pour into the ramekins.
The vegetarian gourmet menu: – Leek timbales
– Pasta with pumpkin sauce and truffles – Tangerines in Grand Marnier
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