top of page

Leek & Basil Custards

leek & basil custards ready for a holiday meal

These custards are simple to make, yet elegant. Delicious for a holiday breakfast or brunch.

Serve with warm buttered toast, and a simple salad of mixed winter greens.

Makes 6 custards.


4-6 leeks

4 eggs, room temperature

2 ½ tbsp. unsalted butter

1 bunch of basil,10-15 large leaves, reserve a few for garnish

1 tsp. sea salt

2 ounces goat cheese, or other soft cheese

1 cup organic half & half, or other milk

¼ cup white wine

⅛ tsp. fresh ground pepper

1 tsp. fresh lemon juice

extra butter for ramekins

dusting of nutmeg to finish

Method :

Preheat the oven to 350. Prepare 6 ramekins, greased with unsalted butter.

Thinly slice, then chop, the white parts of the leeks with a little of the pale green parts as well. There should be about 1 cup. Rinse well, and let drain.

Melt the butter in an 8” skillet. Add the leeks to the skillet, and add ¼ cup of wine. Cook gently over medium to low heat until tender, about 10-12 minutes.

Tear the basil leaves off the stems, and chop. Add them to the pan with the leeks. Sprinkle with salt and cook for 1-2 minutes. Add the half & half, and heat until warm.

Do not boil.

Whisk the eggs and fresh lemon juice well and pour into the basil mixture. Season with pepper, and crumble in the goat cheese.

For smooth custards, puree in 2 short pulses in a food processor, or blender. Do not over mix.

Divide the mixture into the buttered ramekins, ¾ of the way filled. Dust with nutmeg.

Place on a rimmed baking sheet, surrounded by a hot water bath. About ¼ the way up the ramekins. Top each custard with one basil leaf.

Bake until custards are set, and a knife comes out clean. About 25-30 minutes.

Set the ramekins on plates. Serve with buttered fennel seeded toast.

photo of Laurie Richardone

Laurie Richardone is a seasonal gluten free chef and certified health coach.

To work with Laurie, visit


bottom of page