2 T butter
2 leeks, white and tender green part only
1 C chopped chives
1 t salt
1 C milk
2 T sour cream
2 oz goat cheese
Preheat over to 350° F. Grease 4 ramekins.
Melt butter in a skillet over medium heat. Add leeks and cook until soft, about 8-10 minutes. Turn off heat. Add chives, salt, milk and sour cream.
Beat together eggs and goat cheese. Stir egg mixture into leeks. Divide mixture among the ramekins.
Prepare water bath by putting custards on a cake rack set in a roasting pan. Fill pan with hot water up to the middle of the ramekins. Bake until custard is set, but still quivery in the middle, about 30-35 minutes.
Can substitute shallots or scallions for leeks, mint or sorrel mushrooms for chives.