Lacinato Kale and Leek Flan

• 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)

1. Wash leeks in a bowl of cold water, then lift out and drain well.
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. Stir in kale and cook, covered, until slightly wilted, about 2 minutes.
4. Add broth and water and simmer, uncovered, until kale is tender, about 8 minutes.
5. Puree kale mixture in 2 batches in a blender until very smooth (use caution when blending hot liquids).
6. Pour through a fine-mesh sieve into a bowl, pressing on and discarding solids.
7. Preheat oven to 325F.
8. Bring cream and cheese just to a boil, then remove from heat.
9. Steep, covered, 10 minutes.
10. Whisk together whole egg, yolks, and kale puree in a bowl.
11. Pour cream mixture through fine-mesh sieve into kale mixture and whisk to combine.
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. Transfer ramekins with tongs to a rack and cool 5 minutes.
14. If desired, invert custards onto plates by first running a thin sharp knife around edge of each ramekin.

leeks, unsalted butter, olive oil, other kale, chicken broth, water, heavy cream, romano, egg, egg yolks, ramekins

Taken from www.epicurious.com/recipes/food/views/lacinato-kale-and-leek-flan-107821 (may not work)