Asparagus Soup with Parmesan Custards

Ingredients

• 2.5 lb asparagus trimmed cut into 1 1/2-inch pieces
• 0.3 teaspoon pepper black
• 2 large egg yolks 
• 0.3 cup heavy cream 
• 1.3 cups leek white green finely chopped ( and pale parts only)
• 3.5 cups chicken broth low-sodium
• 1.3 cups parmigiano-reggiano grated
• 6 servings garnish: parmigiano-reggiano curls with a vegetable peeler shaved
• 0.8 teaspoon salt 
• 0.5 cup shallots finely chopped
• 2 tablespoons butter unsalted
• 1.5 cups water 
• 1 pinch pepper white
• 1 large eggs whole
• 0.5 cup milk whole

Equipment

• bowl
• sauce pan
• ladle
• oven
• knife
• whisk
• pot
• sieve
• blender
• ramekin
• baking pan

Directions

1. Bring cheese, cream, and milk just to a boil in a small heavy saucepan over moderate heat, stirring occasionally.
2. Remove from heat and steep, covered, 30 minutes.
3. Preheat oven to 300°F.
4. Pour steeped cream through a very fine sieve into a bowl, pressing lightly on cheese solids and discarding them.
5. Whisk together whole egg, yolks, salt, and white pepper in another bowl, then add steeped cream in a stream, whisking until smooth. Divide among well-buttered ramekins.
6. Set ramekins in a baking pan and bake in a hot water bath in middle of oven until centers of custards are completely set, 40 to 45 minutes.
7. Transfer ramekins to a rack and cool 5 minutes (do not allow to cool longer, or custards will stick to ramekins).
8. Wash chopped leek in a bowl of cold water, then lift out and drain well. Cook leek, shallot, pepper, and 1/2 teaspoon salt in butter in a 4- to 6-quart heavy pot over moderately low heat, stirring, until leek is softened, about 3 minutes.
9. Add asparagus, broth, and water and simmer, covered, until asparagus is just tender, 10 to 12 minutes. After 2 to 4 minutes, remove 6 asparagus tips, halve lengthwise and reserve for garnish.
10. Purée soup in batches in a blender until smooth (use caution when blending hot liquids).
11. Transfer to a large bowl, then pour through a sieve into cleaned pot. Stir in cream, remaining 1/4 teaspoon salt, and pepper to taste and heat over moderately low heat until hot.
12. Working with 1 custard at a time, run a thin knife around edge of each to loosen it, then invert a soup bowl over ramekin and invert custard into bowl. Repeat with remaining custards. Ladle soup around custards and garnish with reserved asparagus tips and parmesan curls.
13. Soup can be made 1 day ahead. Cool, uncovered, then chill, covered.