Active Time

　　30 min

　　Total Time

　　1 1/4 hr

　　Cavolo Arricciato e Sformato Di Porri

　　Although cavolo nero (a.k.a. Tuscan kale, lacinato kale, or dinosaur kale) is what Roman cooks would likely use for this flan, the dish works well with other kale varieties, too.

　　

Ingredients

Makes 8 servings

　　2 large leeks (white parts only), chopped

　　1 tablespoon unsalted butter

　　1 tablespoon olive oil

　　3/4 lb cavolo nero or other kale, stems and center ribs discarded and leaves coarsely chopped

　　1 cup chicken broth

　　3/4 cup water

　　2/3 cup heavy cream

　　1 1/2 oz coarsely grated Pecorino Romano (1/2 cup)

　　1 large whole egg

　　2 large egg yolks

　　

Special Equipment

8 (3- to 4-oz) ramekins (1/3 to 1/2 cup)

　　

Step 1

Wash leeks in a bowl of cold water, then lift out and drain well. Cook leeks in butter and oil in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 6 minutes. Stir in kale and cook, covered, until slightly wilted, about 2 minutes. Add broth and water and simmer, uncovered, until kale is tender, about 8 minutes.

　　

Step 2

Purée kale mixture in 2 batches in a blender until very smooth (use caution when blending hot liquids). Pour through a fine-mesh sieve into a bowl, pressing on and discarding solids.

　　

Step 3

Preheat oven to 325°F.

　　

Step 4

Bring cream and cheese just to a boil, then remove from heat. Steep, covered, 10 minutes.

　　

Step 5

Whisk together whole egg, yolks, and kale purée in a bowl. Pour cream mixture through fine-mesh sieve into kale mixture and whisk to combine. Divide among buttered ramekins and bake, uncovered, in a water bath until set, 30 to 35 minutes (centers will still be slightly wobbly).

　　

Step 6

Transfer ramekins with tongs to a rack and cool 5 minutes. If desired, invert custards onto plates by first running a thin sharp knife around edge of each ramekin.

　　Cooks' note:

　　• Custards can be made 1 day ahead and chilled, covered. Reheat in a water bath in a 325°F oven until hot, about 15 minutes.