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🍽️ Creamy Pea Flans with Dandelion Salad

473 kcal · 30 min · 4 servings

Ingredients

• 1 shallot
• 15 g butter
• 250 g peas (frozen)
• 100 ml milk (1.5% fat)
• 2 eggs
• salt
• pepper
• a little oil (for the molds)
• 125 g blanched dandelion
• 2 sprigs mint
• 1 tbsp white wine vinegar
• 1 tsp English mint jelly
• 1 tsp Dijon mustard
• 3 tbsp grape seed oil

Instructions

1. 1. Peel the shallot.
2. 2. Dice the shallot very finely.
3. 3. Heat the butter in a pot until it foams.
4. 4. Add the peas and the shallot cubes to the pot.
5. 5. Sauté the mixture while stirring for 3 to 4 minutes.
6. 6. Pour in the milk.
7. 7. Bring the mixture to a boil.
8. 8. Let it simmer for 2 minutes.
9. 9. Puree the mixture finely using a hand blender or stand mixer.
10. 10. Press the puree through a fine sieve.
11. 11. Let the puree cool down.
12. 12. Stir the eggs into the cooled pea mixture.
13. 13. Season the mixture with salt and pepper.
14. 14. Grease two molds or cups with a capacity of 200 milliliters each with a little oil.
15. 15. Fill the pea puree into the prepared molds.
16. 16. Place the molds into a larger baking dish.
17. 17. Fill the baking dish with boiling hot water up to the rim of the molds.
18. 18. Preheat the oven to 150 degrees Celsius (convection: 130 degrees Celsius, gas: level 1-2).
19. 19. Bake the flans in the preheated oven for about 35 minutes.
20. 20. Check the doneness: The flan should feel firm to a light touch.
21. 21. Shake the mold slightly: The flan should not jiggle.
22. 22. Clean the dandelion greens in the meantime.
23. 23. Wash the dandelion greens thoroughly.
24. 24. Dry the dandelion greens in a salad spinner.
25. 25. Cut the dandelion greens into bite-sized pieces.
26. 26. Wash the mint.
27. 27. Dry the mint in the salad spinner.
28. 28. Pluck the mint leaves from the stems.
29. 29. Finely chop the mint leaves.
30. 30. Whisk together vinegar, mint jelly, mustard, chopped mint, salt, and pepper in a bowl.
31. 31. Whisk the oil into the sauce using a whisk.
32. 32. Carefully remove the molds from the water bath.
33. 33. Let the flans rest for a short moment.
34. 34. Toss the dandelion greens with the prepared sauce.
35. 35. Place the dressed dandelion greens onto the plates.
36. 36. Run a sharp knife carefully along the inside edges of the molds.
37. 37. Carefully turn the flans upside down.
38. 38. Invert the flans onto the center of the plates on top of the dandelion greens.
39. 39. Serve the flans immediately.

Nutrition per serving

• kcal: 473
• Protein: 20 g · Fett/Fat: 31 g · Carbs: 27 g