RCP: Flan of Sugar Snap Peas with Proscuitto (Top Chef)

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RCP: Flan of Sugar Snap Peas with Proscuitto (Top Chef)

Postby Carrie L. » Sat Oct 06, 2012 5:38 pm

Jenise and I swooned over this dish made by Kerry Heffernan during the finale of Top Chef Masters.
Recipe courtesy of Bravo TV website.

Flan of Sugar Snap Peas with Prosciutto, Morels, and Chervil

Ingredients
For Flan Mixture:
2 cups sugar snap peas, ends removed and cut into 1/2 inch lengths 

1 cup heavy cream

3 eggs

2 egg yolks

1 cup whole milk

2 sprigs tarragon, picked

Salt and pepper

12 very thin slices of Jamon de Bayonne or prosciutto for garnish

Fine Herb Broth with Morels
:
3 tablespoons butter

12 ounces fresh morel mushrooms, washed and drained
1 shallot, finely minced

1 cup cream

1 cup blanched and shucked English peas

2 sprigs each: chopped parsley, tarragon, chervil



Directions
To Make the Flan:
1. Bring peas, cream, milk and tarragon to a boil. Simmer until tender 5-12 minutes

2. Remove mixture and puree well in blender for 1 minute.

3. Season with salt and pepper, and let cool slightly.

4. Strain and whisk in eggs and yolks one at a time

5. Spray six 4-6 ounce ramekins or tin molds with non-stick spray and fill with mixture.

6. Cook in Bain Marie (water bath) at 325°F covered with tin foil until just set; stick the point of a knife inside. Knife should come out clean when flan is finished (check at about 35 minutes)


To Make the Fine Herb Broth with Morels:

1. In a sauté pan, melt butter, and cook Morel mushrooms for 2 minutes over medium heat

2. Add minced shallot and sauté for 1 minute.
3. Add cream and boil to reduce by 1/3. Remove from heat.
4. Finish by topping with peas and chopped herbs.

Assembly:
Remove flan from ramekins by turning upside down on a plate. Pour a small amount of Pea/Morel mixture over flan and garnish with 2 very thin slices of Jambon de Bayonne or prosciutto.
Hello. My name is Carrie, and I...I....still like oaked Chardonnay. (I feel so much better now.)
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Re: RCP: Flan of Sugar Snap Peas with Proscuitto (Top Chef)

Postby Rahsaan » Sat Oct 06, 2012 10:06 pm

That does sound good. I love silky custards and we were just discussing whether to make one this weekend.

Do they have wine pairings on the show. I don't seem to remember that. Perhaps an Austrian smaragd?
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Re: RCP: Flan of Sugar Snap Peas with Proscuitto (Top Chef)

Postby Carrie L. » Sun Oct 07, 2012 8:44 am

Rahsaan wrote:That does sound good. I love silky custards and we were just discussing whether to make one this weekend.

Do they have wine pairings on the show. I don't seem to remember that. Perhaps an Austrian smaragd?


Rahsaan, they don't often talk about wine pairings on the show (which is a bit of s shame.) Everyone on the show seemed to love this dish. The host actually wanted to lick his plate.
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Re: RCP: Flan of Sugar Snap Peas with Proscuitto (Top Chef)

Postby Jenise » Sun Oct 07, 2012 5:41 pm

Bless your heart for locating that, Carrie. I actually did some looking around for a pea flan recipe after watching that episode and didn't come up with anything that excited me. Kerry's actual recipe? PURRfect. :) Thank you!
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Re: RCP: Flan of Sugar Snap Peas with Proscuitto (Top Chef)

Postby David M. Bueker » Mon Oct 08, 2012 12:30 pm

Sounds good to me, unfortunately my wife is not a flan of custards.

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