Boston Harbor Hotel'S Warm Smoked Salmon And Leek Custard

• 3 cups heavy cream
• 5 large eggs
• salt and pepper (to taste)
• 4 tablespoons butter
• 1 cup thinly sliced leek
• 10 ounces smoked salmon, cubed
• american sturgeon black caviar (for garnish)
• 1/4 cup micro beet leaf (or 10 chervil sprigs, for garnish)

1. Preheat oven to 350 degrees.
2. In a bowl, beat cream and eggs. Season with salt and pepper to taste and reserve.
3. Lightly butter 10 (4-ounce) oven-proof ramekins.
4. In a sauce pan, melt remaining butter and add leeks. Cover and simmer for 15 minutes, or until leeks are very tender. Remove from heat and cool.
5. To assemble, place an equal amount of leeks in bottom of each ramekin. Top with the smoked salmon and pour in cream mixture.
6. Place ramekins on cookie sheet and bake for 20 minutes, or until custards set.
7. Remove and serve, topped with caviar and garnished with micro beet greens or chervil sprigs.
8. 10 servings.

heavy cream, eggs, salt, butter, salmon, american sturgeon black caviar, beet leaf

Taken from www.food.com/recipe/boston-harbor-hotels-warm-smoked-salmon-and-leek-custard-117916 (may not work)