PREPARATION:

Method

1. Prepare a stovetop smoker according to the manufacturer's directions. In a mixing bowl, toss the tomatoes with 2 tablespoons of olive oil and season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place the tomatoes on the rack of the smoker. Smoke the tomatoes for 25 to 30 minutes. Remove the tomatoes from the smoker and set aside. When cool enough to handle, peel off the skins and chop into 1-inch chunks. Transfer to a bowl and add the remaining 2 tablespoons of extra virgin olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, chives and parsley and toss to combine. Set aside until ready to use.
2. Rinse and drain the white parts of the leeks and finely chop. Melt the butter in an 8-inch skillet over medium heat. Add the leeks to the pan and sauté until fragrant and just tender, about 5 to 6 minutes. Season with 1 teaspoon salt and 1/2 teaspoon of freshly ground white pepper. Add the vegetable stock and cook until soft, about 4 minutes. Add the half-and-half and goat cheese and transfer the mixture to a blender and puree.
3. Strain through a chinois or a fine mesh sieve. Return the milk mixture to a clean sauce pot and heat until milk is just warm. Pour the eggs into the leek and milk mixture and stir well. Remove from the heat and divide the custard amongst six buttered ramekins.
4. Bring a pot of water with a steamer to a boil (make sure the water is about 1 inch away from the basket and be careful to not let any water touch the steamer basket). Place the ramekins in the steamer and lower the heat to medium. Cover the pot with a lid and steam the custards for 10 to 12 minutes, or until they have set. Remove from the steamer and let it rest for about 10 minutes. Run a knife along the edge and flip the ramekin onto a serving plate to release the custard. Place about 1 to 2 tablespoons of the smoked tomato mixture on top and drizzle with some of the oil and tomato juice. Repeat with the remaining custards and serve immediately.

   Editor's Note: Look for organic dairy and organic, locally-grown produce—try at your local farmer's market.

5. Learn more about sustainable food choices with our Eat Green Guide.

6. This recipe was featured in the Eat Your Way to Five a Day Episode of Emeril Green.