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["Preheat your oven to 325u00b0 F.", "After you've trimmed the leeks so that you're left with the tender white part, split them in half the long way and wash them well. Let them drain on paper towels while you gather your other ingredients. When dry, slice them 1/4-inch thick.", "Pour the cream into a stainless steel (or other non-reactive) pot. Add the leeks and pink peppercorns, and warm the mixture over medium heat. Heat it to a scald-tiny, uniform bubbles will appear around the perimeter. Remove the pot from the heat and allow the leeks to steep for 15 minutes. The combination will smell amazing.", "At the end of that time, return the pot to medium heat and bring it back up to a scald.", "Set a strainer over a mixing bowl or large measuring cup, and pour the cream and leeks into it. Pour the leeks out onto a plate lined with paper towels to absorb some of the cream. Pick out the pink peppercorns and discard them.", "Whisk together the yolks and the egg. Whisk in the honey, salt, and lemon juice. Whisk in the cream, pouring in a slow, steady stream so as not to scramble the eggs.", "Set four 4-ounce ramekins in a baking dish. Pour the custard mixture back into the measuring cup, then divide it evenly among the ramekins. Set the baking dish in the oven, leaving an inch or so hanging over the edge of the rack. Run tap water as hot as you can get it, and pour enough into the baking dish to come at least halfway up the sides of the ramekins. Gently ease the baking dish the rest of the way into the oven. Bake for 25 to 30 minutes. The custards are done when you can tap the edge with a wooden spoon, and the custard ""jiggles like jello, but does not wiggle like a wave.""
