Pea Flan with Wild Mushrooms


  • 2 tablespoons roughly chopped flat-leaf parsley
  • ¼ cup heavy cream
  • ½ cup thinly sliced scallions (about 6)
  • Coarse salt and freshly ground pepper
  • ½ stick unsalted butter
  • 3 large eggs, lightly beaten
  • 2 cups shelled fresh garden peas (from 2 pounds in pods)
  • + 4 more ingredients
    • Coarse salt and freshly ground pepper
    • 1/3 cup whole milk
    • 1 cup heavy cream
    • 2 tablespoons unsalted butter, plus more for ramekins

1. Make the flan: Preheat oven to 325 degrees. Generously butter six 6-ounce ramekins, and place in a roasting pan. Combine cream and milk in a bowl. 2. Bring a medium pot of water to a boil. Add 1 tablespoon salt and the peas. Reduce heat, and vigorously simmer until peas are very tender, about...

View full recipe at SpringPad


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