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Sweet Pea Flan

A web-exclusive recipe from Italian Cooking and Living

  • 6 tablespoons butter, plus extra

  • 1 3/4 pounds frozen peas, defrosted>

  • 2/3 cup chicken stock

  • 1/4 teaspoon cinnamon

  • salt

  • 1 tablespoon flour

  • 2 amaretti cookies, crumbled

  • 2 tablespoons heavy cream

  • 3 eggs, separated

  • breadcrumbs

    In a skillet over medium heat, melt half the butter and add the peas. Add

    the stock and the cinnamon and cook for 5 minutes. Season with salt, remove

    from heat and purée in a food processor or with a food mill. Wipe out the

    skillet and melt the rest of the butter over medium-low heat. Add the pea

    purée and sprinkle with the flour. Stir to incorporate and cook until the

    mixture dries out a bit, about 6 to 8 minutes. Remove from heat and allow to

    cool. Mix the amaretti cookies into the pea mixture along with the cream and

    egg yolks. Transfer to a bowl and place in the refrigerator to cool.

    Meanwhile, preheat the oven to 350°. Butter a 9-inch baking dish, sprinkle

    with the bread crumbs and tap out the excess. Whip the egg whites to stiff

    peaks and fold into the cooled pea mixture. Pour into the prepared pan and

    bake until set, about 45 minutes. Remove from the oven and serve. Serves 6

    Copyright © 2006, Italian Cooking and Living. All rights reserved.

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