8 ramekins (4-ounce size)
12 large morels, chopped fine
7 ramps or leeks, chopped fine
salt and white pepper
2 cups heavy cream
2 egg yolks
2 whole eggs
vegetable spray
Sauté morels until they expel their juices. Add ramps or leeks and sauté until soft. Add heavy cream, bring to scalding, then remove from heat. Allow to cool and steep for 15-20 minutes. Combine eggs and yolks. Add cream mixture to yolks and salt and pepper to taste. Spray ramekins with vegetable spray.
Place ramekins in a low-sided pot. Fill ramekins with mixture. Add water to pot so that it is half the height of the ramekins. Cover with foil and bake at 325 degrees. Check and turn the ramekins every 15 minutes until custard is set (approximately 45 minutes). Invert onto a serving plate and garnish with sauteed asparagus, morels and fava beans.
