Egg Pudding

From Chow’s “Egg Pudding


  • 1/4 cup all-purpose flour
  • 1 cup half-and-half
  • 3 large eggs
  • 1 large egg yolk
  • 1 cup heavy cream
  • 2 medium red potatoes, halved lengthwise and thinly sliced (about 2 1/2 cups)
  • 2 tablespoons fresh Italian parsley, finely chopped
  • 2 teaspoons fresh tarragon, finely chopped (or basil if you can’t find tarragon)
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons unsalted butter
  • 2 medium leeks, white and pale green parts only, halved lengthwise, rinsed, and thinly sliced crosswise
  • 1 medium garlic clove, peeled and minced


  1. Coat a 2-quart baking dish with butter and set aside.
  2. Combine flour, 1/2 of the half-and-half, eggs, and egg yolk in a large bowl and whisk until smooth.
  3. Add cream and remaining half-and-half, season well with salt and freshly ground black pepper, and whisk to combine; set aside.
  4. Combine potatoes, herbs, and zest in a large bowl and toss to coat; set aside.
  5. Heat the oven to 375°F and arrange a rack in the middle.
  6. Heat butter in a large frying pan over medium heat. When it foams, add leeks and garlic, and season with salt and freshly ground black pepper.
  7. Cook until leeks are soft, about 5 to 6 minutes.
  8. Mix cooked leeks into potato mixture and season with additional salt and freshly ground black pepper.
  9. Evenly spread potato mixture in the prepared baking dish and pour egg mixture over potatoes.
  10. Bake until custard is puffy, golden, and set, about 30 to 35 minutes.
  11. Let rest at least 20 minutes before serving. Can be served warm, room temperature, or cold.

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