Savory Custard With Wild Nettles

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Yummy Supper


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4 4 inch ramekins, buttered

3 eggs, plus 2 yokes at room temperature

1 3/4 cup cream

3/4 cup milk

a couple of thyme sprigs

1 cup grated Parmesan

1 leek, thinly chop the tender white end only

3-4 cups stinging nettle leaves (spinach or mushrooms would work here as well)

olive oil

2 cloves garlic, thinly sliced

1/2 teaspoon salt

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