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1
Bring cheese, cream, and milk just to a boil in a small heavy saucepan over moderate heat, stirring occasionally.
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2
Remove from heat and steep, covered, 30 minutes.
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3
Preheat oven to 300F.
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4
Pour steeped cream through a very fine sieve into a bowl, pressing lightly on cheese solids and discarding them.
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5
Whisk together whole egg, yolks, salt, and white pepper in another bowl, then add steeped cream in a stream, whisking until smooth.
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6
Divide among well-buttered ramekins.
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7
Set ramekins in a baking pan and bake in a hot water bath in middle of oven until centers of custards are completely set, 40 to 45 minutes.
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8
Transfer ramekins to a rack and cool 5 minutes (do not allow to cool longer, or custards will stick to ramekins).
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9
Wash chopped leek in a bowl of cold water, then lift out and drain well.
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10
Cook leek, shallot, pepper, and 1/2 teaspoon salt in butter in a 4- to 6-quart heavy pot over moderately low heat, stirring, until leek is softened, about 3 minutes.
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11
Add asparagus, broth, and water and simmer, covered, until asparagus is just tender, 10 to 12 minutes.
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12
After 2 to 4 minutes, remove 6 asparagus tips, halve lengthwise and reserve for garnish.
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13
Puree soup in batches in a blender until smooth (use caution when blending hot liquids).
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14
Transfer to a large bowl, then pour through a sieve into cleaned pot.
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15
Stir in cream, remaining 1/4 teaspoon salt, and pepper to taste and heat over moderately low heat until hot.
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16
Working with 1 custard at a time, run a thin knife around edge of each to loosen it, then invert a soup bowl over ramekin and invert custard into bowl.
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17
Repeat with remaining custards.
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18
Ladle soup around custards and garnish with reserved asparagus tips and parmesan curls.
