Vegetable Timbales

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Corn Custard, recipe follows

1 to 2 leeks, green part only reserving the white for other uses, blanched and cut in-half lengthwise

2 carrots, peeled and sliced into 1/4-inch rounds

3 zucchini, sliced into 1/4-inch rounds

3 tomatoes, sliced into 1/4-inch rounds

1 eggplant, sliced into 1/4-inch rounds

3 yellow squash, sliced into 1/4-inch rounds

Roasted red peppers

Spinach leaves

Corn custard:

4 cups raw corn, cut from the cob

8 eggs

4 cups cream

2 tablespoons butter

2 teaspoons sugar

1 teaspoons fresh thyme

1 tablespoon salt

1/2 teaspoon pepper