Sorrel Custards With Lovage

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Sorrel Custards With Lovage

 

2 1/2 tablespoons unsalted butter plus melted butter

for brushing

2 bunches green onions or thin spring leeks,

including white parts and 1 " of greens, thinly sliced

about 3/4 to 1 cup

1 bunch sorrel

3 lovage leaves, chopped

1 teaspoon salt

1 cup half-and-half

3 eggs

freshly ground black pepper to taste

1/2 cup crumbled fresh goat cheese (chèvre)

 

Preheat an oven to 350 degrees. Brush four 8-ounces

ramekins with a little melted butter. Have a pot of

hot water ready.

Melt the 2 1/2 tablespoons 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.

Yields 4 servings.

 

 

 

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