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.
Ingredients
1 1/2 cups fresh snap peas, snow peas, or a combination, stems and strings removed
1 egg
1/2 cup light cream
1 T freshly grated cheese (Parmesan, gruyere, or a combination)
1/2 tsp corn starch
Salt
small pinch white pepper
a few grains of ground nutmeg (1/32 tsp)
butter for oiling the ramekins
Process
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:
That flan looks amazing!The colour reminds me of cakes that use pandan leaves here. They get to become a beautiful green just like your flan.
ReplyDeleteIs the foto in your header where you live? If it is I just want to tell you how lucky you are. Vermont. Ill have to look at a map. But it sounds like paradise. Oh to have all that open space. One can breathe. youre lucky.
I love peas and this looks like a lovely light delicious dish!
ReplyDeleteThank you, and zurin I would like to see the pandan leaves! The photo is a place very close to my house; the old tractor is gone now, but I loved it.
ReplyDeleteDoes it have a gritty texture? I'm definitely suspicious of this one but kind of intrigued to what it might taste like.
ReplyDeleteHi ToyChristopher,
ReplyDeleteThe flan did not have a gritty texture due to 3 things: 1. the snap peas are totally young and fresh, not dried out, old or leathery, 2. The flan must be cooked at a low temperature and even heat, only until done, and 3. The peas must be pre-cooked (microwave or water blanched), enough so that the processor can break them down. However, if you cook them until totally tender you will be missing out on what is good about this flan. Oh, and I think the bit of corn starch is the other grit-avoidance mechanism. Be patient and process everything fully. Cheers, Sue
You flan matches your banner! Well done. GREG
ReplyDeleteThat looks so good. A totally unique idea for me at least.
ReplyDeleteI love that dog!! Funny pup!
ReplyDelete-Martina