Pea Brulee

Pea Brulee? You mean like a Creme Brulee but made with peas? Yes that is exactly it. So it is actually a savory dish but with a sweet hint from the peas and the caramelized sugar on top.

There is nothing new about savory custards, the japanese made it since hundreds of years and we do it too, for example with the Consomme with egg custard, which is lovely.

I love the pea brulee because it is so versatile, it can be combined with smoked or cured salmon, with seafood or as a vegetarian dish, so it really works with so many things and on top of that, it is really easy to be done

Today I serve with with marinated green and white asparagus and a little salad with tomato vinaigrette. The cinaigrette has a lovely acidity that balances the brulee so well, one really has to have them together to get the full flavor.

Here is the recipe

Pea Brulee
1500 G Peas
1000 Ml Cream
400 G Eggs
80 G Eggyolk
Salt, Pepper
Lemonjuice

50 G Brown Sugar

Method
Boil up cream and peas
Blend till very fine and strain
Add the eggs and eggyolk, season to taste
Poach in the oven at 110 o C for 20 min
When finished put immediately in the fridge
Pour sugar on the brulees and flambe

Tomato Vinaigrette
15 Each Tomatoes
50 G Tomato Paste
25 Ml Olive oil
10 G Garlic
1 Bunch Basil
Salt, pepper, sugar
150 Ml White Balsamic vinegar
250 Ml Olive oil

Method
Cut the tomatoes in concasse
Blend off cuts and pips
Chop garlic and saute in olive oil without colour
Add tomato paste and fry some more
Blend off cuts and pips
Blend garlic , tomato paste and offcuts in a soup blender.
Add the white balsamico
Monter with olive oil
Strain in a dish, add concasse and basil julienne
Season to taste