Monday, June 4, 2012

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

50 G Brown Sugar

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

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


  1. So, a few weeks ago at the Senate in Cincinnati, Ohio, I had this : foie gras crème brûlée, toasted hazelnuts & brandied cherries. Yup, I really loved it, so pea brulee? Well, I'm there with you! Thanks for the post! :)

  2. Dear Ellen

    Thanks for reading my post

    Ah, foie gras brulee, I love it, very rich and tasty, yes it is just a traditional Japanese method, they often eat egg custards with a bit soy and fish sauce, then some miso soup.... I hope you will try it out once. It goes very nice as well with smoked or cured salmon

  3. Love the idea of this. Drop me a line on if you are ok with me linking it in to Food on Friday: Peas and Beans. Cheers


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