A sophisticated smoked salmon and leek custard, created by executive chef Daniel Bruce of Meritage at the Boston Harbor Hotel. This was the star taste sensation recently at the food journalists' event in Boston. Recipe was passed along in the local newspaper as possible fodder for a superbowl party ("a little glimpse of how the other half get their kicks"). What it lacks in melted cheese, it more than makes up for in heavy cream and butter. I think this would be a fantastic first-course to just about any holiday meal. Hope you enjoy! Makes 10 servings (in ramekins).