Smoked Paprika Egg Custard with Charred Leek and Manchego

Steps

1. 1

   Halve the leeks lengthwise, rinse thoroughly between the layers, and pat completely dry. Any residual water will steam rather than char, and you want char.

2. 2

   Set a cast iron skillet over high heat until it barely smokes. Add the olive oil, lay the leeks cut side down, and press them flat. Leave them undisturbed for 4 to 5 minutes until the cut faces are blistered and deeply blackened at the edges.

   
3. 3

   Lower the heat to medium, add the butter and thyme, and turn the leeks. Cook 6 minutes more until the layers slump and soften. Deglaze with the sherry vinegar, scraping up the fond, then remove from the heat and slice crosswise into 2 cm ribbons.

4. 4

   Heat the oven to 150°C and place a deep roasting tray on the middle rack. Bring a kettle of water to the boil for the bain-marie.

5. 5

   Warm the cream and milk in a saucepan with the smoked paprika until it steams at the edges but does not simmer, roughly 80°C. Take it off the heat and let the paprika bloom for 5 minutes; the fat will carry the smoke far better than dry spice ever could.

6. 6

   Whisk the eggs with the salt and black pepper just until homogeneous. Do not aerate them - bubbles become craters in a baked custard.

7. 7

   Temper the eggs by pouring the warm paprika cream in a thin stream while whisking steadily. Pass the mixture through a fine sieve into a jug, then skim off any foam with a spoon.

   
8. 8

   Divide the charred leeks and two thirds of the Manchego among four 200 ml ramekins. Pour the custard over, filling to 5 mm below the rim, and scatter the remaining cheese across the surface.

9. 9

   Set the ramekins in the preheated tray and pour boiling water halfway up their sides. Bake at 150°C for 30 to 35 minutes, until the custards are set at the edge with a 3 cm circle at the centre that still wobbles as one piece.

   
10. 10

    Lift the ramekins from the water bath and rest for 10 minutes. Carryover heat will finish the centres. Serve just warm, not hot, with toasted sourdough for dragging through the custard.