Pea Flan

Ingredients

• 1 Shallot
• 15 g butter
• 250 g Peas (frozen)
• 100 ml milk (1.5% fat)
• 2 Eggs
• Salt
• Pepper
• a little oil (for the molds)
• 125 g blanched dandelion
• 2 sprigs Mint
• 1 tbsp White Wine Vinegar
• 1 tsp English mint jelly
• 1 tsp Dijon mustard
• 3 tbsp grape seed oil

Instructions

1. 1.

   Peel and finely dice the shallot.

2. 2.

   Whisk butter in a pot until foamy. Add peas and diced shallot, sauté for 3-4 minutes while stirring. Pour in milk, bring to a boil, then simmer for 2 minutes.

3. 3.

   Blend everything with an immersion blender or stand mixer until smooth, strain through a sieve, and let cool.

4. 4.

   Stir eggs into the pea mixture and season with salt and pepper.

5. 5.

   Grease two 200 ml molds or cups with oil. Fill each with the pea puree.

6. 6.

   Place the filled molds in a baking dish. Pour boiling water up to the rim of the molds. Bake in a preheated oven at 150 °C (130 °C fan, gas level 1-2) for about 35 minutes. The flan should feel firm to light touch and not move when shaken.

7. 7.

   Meanwhile, clean, rinse, dry, and cut dandelion into bite-sized pieces.

8. 8.

   Wash mint, shake off water, pluck leaves, and finely chop.

9. 9.

   Whisk vinegar, mint jelly, mustard, chopped mint, salt, and pepper together. Beat the oil with a whisk until emulsified.

10. 10.

    Remove flans from the bain‑marie and let rest briefly.

11. 11.

    Toss dandelion with the sauce and plate on a dish.

12. 12.

    Using a sharp knife, cut along the inner sides of the molds and carefully flip the flans onto the center of the plates. Serve immediately.