Lacinato Kale and Leek Flan

1. 1

   Wash leeks in a bowl of cold water, then lift out and drain well.

2. 2

   Cook leeks in butter and oil in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 6 minutes.

3. 3

   Stir in kale and cook, covered, until slightly wilted, about 2 minutes.

4. 4

   Add broth and water and simmer, uncovered, until kale is tender, about 8 minutes.

5. 5

   Puree kale mixture in 2 batches in a blender until very smooth (use caution when blending hot liquids).

6. 6

   Pour through a fine-mesh sieve into a bowl, pressing on and discarding solids.

7. 7

   Preheat oven to 325F.

8. 8

   Bring cream and cheese just to a boil, then remove from heat.

9. 9

   Steep, covered, 10 minutes.

10. 10

    Whisk together whole egg, yolks, and kale puree in a bowl.

11. 11

    Pour cream mixture through fine-mesh sieve into kale mixture and whisk to combine.

12. 12

    Divide among buttered ramekins and bake, uncovered, in a water bath until set, 30 to 35 minutes (centers will still be slightly wobbly).

13. 13

    Transfer ramekins with tongs to a rack and cool 5 minutes.

14. 14

    If desired, invert custards onto plates by first running a thin sharp knife around edge of each ramekin.

* Per serving · 4 servings · Values may vary.

No additional tips available.