Savory Pea Custard

If you have never had a savory custard, this is the way to go. It’s fresh, herbaceous and definitely a must try.

I recently got the book “The Chef’s Garden” and my love for vegetables grew exponentially, and one of the recipes that quickly made me fall in love with it was this pea custard. It’s supposed to be steamed however i edited it using what i had and how i could do it.

Ingredients:

• 1 1/2 cup of Blanched Spinach

• 2/3 cup of Blanched Green Peas

• 1 sprig of parsley

• Zest of 1 lemon

• 1/3 cup of water

• 1/3 cup of heavy cream

• 4 egg yolks

• Salt to taste

• Juice of 1/4 of a lemon

• 2/4 tbsp butter

Garnish:

• Sour cream

• Blanched peas

• Olive oil

• Mint leaves

Directions:

1. Blanch your spinach and peas in boiling water, then shock in ice water and dry with a kitchen towel.

2. Blend spinach, peas, parsley, lemon zest, and water on high speed until a very smooth puree comes out, pass trough a fine mesh strainer.

3. Preheat oven to 300F

4. Mix green pure on a pan with the cream, egg yolks, butter, salt and lemon juice and heat it up until warm.

5. Pour into your baking dishes and wrap them up with plastic wrap.

6. Set these in the oven with enough water on the outer dish to cover up the sides of your custard filled dishes.

7. Bake until a knife comes out clean when inserted in the mixture