Sorrel Custards with Lovage
- 2 1/2 Tbs. unsalted butter, plus melted butter
- 2 bunches green onions or thin spring leeks,
including white portions and 1 inch of the
greens, thinly sliced (3/4 to 1 cup)
- 1 bunch sorrel (about 4 oz.)
- 3 lovage leaves, chopped
- 1 tsp. salt
- 1 cup half-and-half
- 3 eggs
- Freshly ground pepper, to taste
- 1/2 cup crumbled fresh goat cheese (chèvre)
Melt the 2 1/2 Tbs. butter in a medium fry pan over medium-high heat. Add the green onions or leeks. If using leeks, add a little water. Cook until softened, 5 minutes for green onions, 12 minutes for leeks.
Add the sorrel and lovage and sprinkle with the salt. Cook until the leaves are wilted, 1 to 2 minutes. Add the half-and-half and heat until warm but not boiling.
In a bowl, beat the eggs well and stir into the sorrel mixture. Season with pepper and crumble in the cheese. For a smooth custard, pour the mixture into a food processor and process using on-and-off pulses. Don't overmix or it will become foamy.
Divide the custard among the prepared ramekins. Place the ramekins in a baking pan and add hot water to fill the pan halfway up the sides of the ramekins. Bake until the custards are thoroughly set and a knife inserted into the center of one comes out clean, 30 to 35 minutes. Serves 4.
Adapted from Williams-Sonoma TASTE (February 2001), "Morning Glory," by Deborah Madison.