In this task, you have to identify the named entities (NER) which are the ingredients required given its directions. Named entities are the names of the items without their quantity.

[EX Q]: Preheat oven to 425 degrees., Mix flour and salt., Cut in butter, and mix until mixture resembles rice grains., Add in cold water a tablespoon at a time, just enough to bind mixture to form a ball., On a lightly floured surface, form ball into a disc., Wrap in plastic wrap, and freeze for 10 minutes or refrigerate for 30 minutes., Roll dough from the center outwards into a circle, large enough to fit a 10-inch round springform pan., Fit into pan, bottom and sides., Prick with a fork., Slightly butter a piece of foil large enough to cover the pastry, place snugly on pastry, and put weights on bottom., Bake for 18 minutes., Remove from oven and carefully remove foil., Reduce oven temperature to 375., Melt butter in a skillet., When butter is melted and foam has subsided, reduce temperature to medium and add leeks., Cook until very tender, about 20 minutes (undercooked leeks can be stringy and tough)., Add salt, pepper and thyme., Stir thoroughly, and turn off heat., In a large bowl, whisk together eggs and cream until smooth., If you want a little spicier filling, you can add some more pepper., Add the leek mixture to the bowl, and blend together., Fill baked pastry all the way to the top., Bake for 30 to 40 minutes., Filling should be firm, but still a little "jiggly"., Remove from oven, cool a little, then carefully remove pan rim.
[EX A]: flour, butter, salt, cold water, butter, leeks, eggs, cream, thyme, fresh ground black pepper, salt

[EX Q]: Preheat your oven to 400 F. Place the yams on a baking sheet and roast in the oven until very tender, about 1 hour. Let cool, then remove skin with a paring knife. Cut yams into 1-inch chunks and place in the bowl of a food processor., Process the yams until a smooth puree forms. To that, add the butter, 1/4 cup brown sugar, 1/2 teaspoon salt, cinnamon, and a few grinds of pepper. Pulse that together, then taste and adjust the seasoning., Add the milk and the 2 whole eggs and process until smooth. Transfer the mixture to a baking dish., Bake for 30 to 40 minutes, until slightly puffed., For the marshmallow fluff: Make a double boiler by bringing a small pot of water to a simmer, then placing the bowl of your stand mixer or another large stainless steel bowl atop the water., Add the 3 egg whites, remaining 2/3 cup brown sugar, and remaining 1/4 teaspoon salt and whisk continuously until the sugar dissolves and the liquid is warm to the touch., Transfer the bowl from the stovetop to your stand mixer and use the whisk attachment to whip the whites on medium-high speed until it turns glossy with stiff peaks, about 5 to 8 minutes. (Use a hand-held mixer if you do not have a stand mixer.), Once the casserole has finished baking, use a rubber spatula to cover the yam mixture with the fluff. Use the back of the spatula create dramatic peaks. This will give you a nice variation in color and texture once the dish is baked., Return to the oven for 5 to 7 minutes, or until the marshmallow fluff starts to turn golden and the fluffy peaks are just shy of burnt.
[EX A]: yams, butter, brown sugar, salt, Pepper, milk, eggs, egg whites

[EX Q]: Mix all ingredients together., Pour into well greased tube or bundt pan. Bake 40-50 minutes at 370.
[EX A]:
butter, eggs, oil, instant vanilla pudding