This savory flan is packed with the flavor of spring peas, fresh from the garden. Quick and easy to make, it's perfect as a first course, or paired with a salad as a light lunch.
When it rains, it pours. It has been raining in Vermont, with the result that I didn't check the peas for a couple of days. Today when I looked, it was pouring... peas. There were seemingly thousands of them out there, ready to be picked. It was a pea jungle.
I decided to make a savory flan from snap peas, which when fresh, are very meaty and sweet. The peas would be only lightly cooked, to preserve their snap, color and sweetness. A bit of cheese and cream extend the flan elegantly.
Spring Pea Flan
In Preparation: Butter two lidded ramekins. Preheat oven to 300F.
1 1/2 cups fresh snap peas, snow peas, or a combination, stems and strings removed
1/2 cup light cream
1 T freshly grated cheese (Parmesan, gruyere, or a combination)
1/2 tsp corn starch
small pinch white pepper
a few grains of ground nutmeg (1/32 tsp)
butter for oiling the ramekins
1. Put the peas in a china bowl, and microwave for one minute or until steaming. Or, blanch in boiling water for 30 seconds.
2. Puree peas in food processor until very finely chopped. Add cream and process until smooth, then adjust salt to taste. Add white pepper and nutmeg. Add the egg and process until very smooth, then add cheese to blend.
3. Pour mixture into prepared ramekins, put on lids.
Bake in 300F oven for 30 minutes or until done. The flans will puff slightly, but should not brown on top.
4 Serve with a few grinds of black pepper, and enjoy!
Heidi, helpful as always, loaded the dishwasher afterwards: