Flan with pea cream and Parmesan crisps

Thanks www.si-italia.dk for hosting this recipe on the N.5 Si-Italia magazine.


INGREDIENTS for 4/6 servings:

For the flan:

400 ml milk
100 ml fresh cream
4 eggs
salt and pepper

For the pea cream:

200 gr fresh peas
tbs fresh cream, to taste
1 large onion, finely sliced
3 tbs extra virgin olive oil

For Parmesan crisps:

50 gr grated Parmesan cheese

Prepare the flan: preheat the oven at 140 °C. In a bowl whisk lightly the eggs. In a small pot, combine cream and milk and bring to a boil. Then add it to the eggs and mix very well. Season with salt and pepper. Grease 4 ramekins (ø 7 cm) and divide the mixture among the ramekins. Place them on a baking pan. Pour enough hot water into the baking pan to come halfway up sides of ramekins. Bake until centers of flans are gently set, about 25-30 min. Then transfer them to rack and let cool. Chill until cold, about 2 hours. Cover and chill overnight. (Can be made 2 days ahead.)

Make the pea cream: in a heavy-bottomed pan saute’ the olive oil and the onion. To avoid browning, after few minutes add the peas, cover the pan and let cook for ten minute on low heat. Add a bit of water, if needed. Transfer all to a food processor. Add oil and cream, continue to blend until reaching a creamy consistency. Strain the cream through a fine sieve.

Prepare Parmesan chips: pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. Repeat with the remaining cheese, spacing the spoonfuls about 5 cm apart. Bake at 160-170 °C for 6 to 8 minutes, or until crisp and golden. Cool completely on baking sheet. Remove from baking sheet using a thin spatula.

Pour the pea cream on a plate, turn the ramekin upside down and carefully lay the flan on the cream. Serve cool or warm. Decorate with Parmesan crisps.


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