Green pea custard
Green pea custard is an elegant starter due to the smooth texture and subtle flavour of spring peas.
Although there is no double cream in this green pea custard recipe, it has the smooth texture normally associated with savoury flans like fennel flan or spinach flan. This is due to the addition of the Swiss Gruyere cheese with its sweet, nutty flavor. Spinach helps to underline the intense green colour. And a drop of balsamico provides an interesting contrast to the more subtle flavours.
Green pea custard with spinach and Gruyere cheese
Ingredients
150 g fresh and shelled green peas
50 g Gruyere
4 eggs
100 g spinach
Salt, pepper and balsamic vinegar
Preparation
Rinse the spinach carefully and steam for 5 minutes in a little water.
Drain the water from the spinach and blend it with green peas. (Frozen peas should be given a quick boil first).
Fold grated Gruyere cheese and 4 eggs into the spinach and pea mixture.
Add salt and pepper to taste and pour the custard cream into 4 greased cupcake molds.
Bake the green pea custard in a hot water bath at 170 C /350 F for 20 minutes until the custard has set.
Serve green pea custard on a bed of rucola with drop of balsamic vinegar.
My god these look amazing the picture stopped me dead in my tracks. I will have to put these on my table soon. Thanks so much.
I’m glad you like the look of them at least. I think all kinds of custard are downright fantastic both for starters and desserts.