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Rice Noodle Flan

Ingredients: 4 thin dried rice noodle 1 1/2 soybean oil or oil, corn 1 finely chopped onion, yellow 1 finely chopped shallot 1 vegetable stock or chicken stock 163/5000 Pound(s) butter 1 very small, white part, cut 2 in leek 27/5000 Pound(s) minced garlic 1 large egg 3/16 Quart(s) heavy cream 4 swiss or cheese, swiss gruyere Directions: Preheat oven to 325 degrees. Greese 6 - 4 ounce (3 inch diameter) souffle cups or molds. Soak the rice noodles in warm water for about 10 minutes, then drain well. Heat the oil in a medium saucepan over high heat. Add the onion and shallot and saute until soft, 1-2 minutes. Add the stock and drained noodles and bring to a boil. Turn the heat to low and cook for about 5 minutes, sitrring often so that the noodles don't stick to the bottom of the pan, until they absorb all of the liquid. Season to taste with salt and pepper. Spread the hot noodle mixture out on a large platter or flat pan and cool. Melt the butter in a small skillet over medium heat. Add the leek and garlic and cook, stirring, just until soft, 2-3 minutes. Cool. Beat the egg and cream together in a large bowl. Add teh noodle mixture, the leek and garlic mixture, and the grated cheese and mix well. Pack evenly into the prepared molds, smoothing the tops. Place the molds in a baking pan and add enough hot water to come halfway up the sides. bake for 30-35 ;minutes or until firm. Remove from the oven and cool for a minute or so. Run a small knife around the edge of each mold and turn out onto a serving plate. Serve Hot. Note: The flans can be unmolded, cooled wrapped in plastic wrap and refrigerated for a few days. Defrost and reheat just until hot in a microwave overn, or place on a buttered baking sheet and bake in a preheated 325 overn for about 10 minutes or until hot. If frozen, defrost before heating.
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