Leek flan with anchovy sauce

To prepare the leek flan with anchovy sauce, clean the leeks by cutting away the tough green part 1, then slice them 2. In a pot, heat a drizzle of oil with a knob of butter 3.

Add the sliced leeks 4, salt 5, and cook on low heat for 15-20 minutes 6.

Meanwhile, prepare the anchovy sauce: in a small pot, pour a drizzle of oil and a clove of garlic 7, let it infuse over low heat, and as soon as the garlic starts to sizzle, add the anchovies 8. Stir with a whisk and cook over low heat to melt them 9.

Add the fresh cream 10 and cook for 5 minutes. Separately, dissolve the starch in milk 11, and when the sauce starts to boil, remove the garlic 12.

Gradually pour the starch and milk mixture 13 just enough to slightly thicken the sauce (you might not need the whole amount) 14. Blend it with an immersion blender to make it smoother 15.

Retrieve the cooked leeks, pour an amount equal to 10.6 oz 16 into a tall glass, add the eggs 17, grated Parmigiano Reggiano 17, and blend to combine. Now add cream and milk 18.

Salt the mixture 19. Butter six 5 oz molds and place them in a baking dish, pouring the mixture 20 without filling it to the edge 20. Pour boiling water into the baking dish to cover halfway up the molds 21. Bake in a preheated static oven at 320°F for 35 minutes.

Remove the flans from the oven and let them cool slightly. Run a knife around the edge 22 to unmold more easily 22. Flip the flan onto a serving plate 23 and cover it with the anchovy sauce 24. Serve the leek flan with anchovy sauce immediately.