Spring Pea and Thyme Flan

By • April 15, 2010 • 7 Comments



Author Notes: For this theme I wanted to make something light that would really show off the sweet spring pea, and after thinking about and discarding several ideas, flan wandered into my head and stayed ... the result is a delicate custard with an essence of peas and thyme, and then the occasional pop of a whole pea as you eat it. - aargersiaargersi

Food52 Review: I am so glad that I picked this flan to test. One of my old standby starters and side dishes is a parmesan flan with spring pea puree. After trying aargersi's recipe, I have converted! I love her simple, tasty flan so much that I am making it again for my best friend's birthday. The only change I made was not with ingredients -- they were perfect -- I added more peas to the puree because I wanted a darker shade of green. The thyme adds just a nice spark of flavor that compliments the peas. I am definitely making this again! - dymnynoA&M

Serves 4 appetizers

  • 1 cup small sweet peas
  • 1/4 cup heavy cream
  • 1 cup whole milk
  • 2 large eggs
  • a pinch of salt
  • a pinch of white pepper
  • 1 teaspoon lemon thyme (leaves only - no stems)
  • 1 tablespoon grated parmesan
  • butter for the ramekins
  1. Butter 4 ramekins. I did 2 in glass and 2 in ceramic to see which would release more easily ... it was a tie. Cover the bottom of each ramekin with peas. This will use about half of them.
  2. Blend the other half of the peas, the cream, and milk together for several minutes. Strain the mixture into a mixing bowl and discard the pea solids.
  3. Using high speed on your mixer or a strong arm ... whisk together the milk, eggs, salt, pepper and parmesan. Add in the thyme and whisk a bit more, the mixture should be frothy.
  4. Pour equal amounts of the custard into each ramekin, place the ramekins in a larger baking dish and fill it to halfway up the sides with cold water.
  5. Put the baking dish into a COLD oven - this is important in getting a nice smooth custard. Turn the oven to 350 and bake for 45 minutes (this includes the heating up time) or until the flans are not wiggly in the middle any more.
  6. Cool the flans, and then you can either serve room temperature or chilled ... slide a knife around the edge of each ramekin and give them a little nudge here and there to loosen them, then cover with your service plate and flip. Serve, enjoy, I am thinking prosecco ....

Tags: custard, entertaining, seasonal, Side Dishes, Spring, Vegetarian

Comments (7) Questions (0)

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Eda_takoyaki_cooking

about 3 years ago edamame2003

i am doing somersaults over this--nothing says spring veggies like a green flan!

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

This is lovely. Bright spring flavors - we'll have to try it this week.

Newliztoqueicon-2

over 3 years ago Lizthechef

I missed this first time around - looks like a winner.Somehow, the individual ramekins make the presentation so elegant.

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about 4 years ago dymnyno

I love this recipe...made it for my best friend's birthday tonight for dinner. I love flan and make it often as a starter or side dish. This will be a favorite go to recipe! (I did add a few more peas to make the flan a darker green).

My_catering_(2)

over 4 years ago Aliwaks

love savory flans!

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over 4 years ago seemeredithcook

This made just made my "Save To My Recipes List." So creative - I love it!!

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over 4 years ago clintonhillbilly

this sounds delicious!