Curried Flan of Spring Peas

by Laura Donnelly — June 6, 2007

These little flans are delicious served with a puréed asparagus sauce. Perfect for an all-vegetarian meal.

Flan

8 oz. fresh baby peas
2 eggs
1/2 cup heavy cream
Pinch of curry powder
1 teaspoon sugar
1/2 teaspoon salt

1. Preheat oven to 300 degrees. Bring a pot of salted water to boil and add peas. Boil one minute then refresh in ice water. Purée in food processor or blender.

2. Bring a kettle of water to a boil. In a bowl, whisk together the peas, eggs, cream, curry, sugar, and salt.

3. Butter four 3-inch soufflé molds or ramekins and fill them with the mixture. Place molds in a baking dish and pour boiling water to 1/2 way up sides of molds. Bake for about 30 minutes or until set. Let rest a few minutes, then unmold and serve.

Asparagus Sauce

2 lbs. asparagus, cleaned and cut into 1/2-inch pieces.
3 Tablespoons butter and 3 Tablespoons olive oil
1/2 cup chicken stock
Salt and pepper to taste

1. Heat olive oil and butter in heavy sauce pan. Add asparagus and cook covered for ten minutes, then uncover and cook over medium-low heat about ten minutes more, until juices are gone.

2. Purée mixture in blender, then add chicken stock and salt and pepper to taste. Keep warm until serving.