She Strengthens

Springtime Elegance: Pea Custard with Asparagus Salad

This exquisite dish is a masterclass in simplicity, combining the richness of creamy custard with the freshness of spring vegetables. When our culinary experts first savored this creation at Claudine restaurant in San Francisco, they were enamored with the harmonious balance of flavors and textures.

The Secret to Success: A Simple yet Elegant Recipe

Blanching peas and blending them with cream, eggs, milk, and Parmesan cheese creates a velvety custard. Baking it in a water bath ensures a delicate, just-set texture. Meanwhile, shaved asparagus, tossed with a zesty vinaigrette, adds a delightful crunch to the dish. To complete the ensemble, a bed of butter lettuce provides a refreshing contrast to the warm custard.

Game Plan: Prepare Ahead with Ease

The pea custard can be prepared and chilled up to 1 day in advance, making it an ideal choice for entertaining. Simply bake, cool, and refrigerate until serving time.

Yield and Difficulty

This recipe yields 6 servings and is classified as medium difficulty, requiring approximately 1 hour and 25 minutes of preparation time, plus cooling time.

Ingredients

For the custard:

• 9 cups water
• Cooking spray or vegetable oil
• 1 cup fresh or frozen peas
• 3 large eggs
• 3/4 cup heavy cream
• 3/4 cup whole milk
• 1/4 cup finely grated Parmesan cheese
• 3/4 teaspoon kosher salt

For the salad:

• 2 tablespoons champagne vinegar
• 2 tablespoons whole-grain mustard
• 1 large egg yolk
• 1/3 cup vegetable oil
• Kosher salt
• Freshly ground black pepper
• 1 pound thick asparagus
• 1 head butter lettuce
• 2 tablespoons finely chopped fresh chives
• 2 tablespoons finely chopped fresh Italian parsley leaves

Instructions

Preparing the Custard

Heat the oven to 325°F and arrange a rack in the middle. Bring 8 cups of water to a simmer in a large saucepan over high heat; keep at a simmer. Spray 6 (6-ounce) ramekins with cooking spray or coat them with vegetable oil, and arrange them 1/2 inch apart in a large roasting pan.

Cooking the Peas

Bring the remaining 1 cup of water to a boil over medium-high heat in a small saucepan. Season with salt, add the peas, and return to a boil. Reduce the heat to medium and simmer until the peas are tender, about 5 minutes. Drain the peas and place them in a blender. Add the remaining ingredients and blend until smooth, about 20 seconds.

Assembling the Custard

Pour the custard mixture into a fine-mesh strainer over a large measuring cup or a bowl with a spout. Gently push on the custard with a rubber spatula to work it through the strainer. Remove the strainer and discard the solids. Evenly divide the custard among the ramekins. Tap each ramekin a few times to break any bubbles that appear on the surface.

Baking the Custard

Being careful not to get water inside the ramekins, add enough of the simmering water to the roasting pan so that it reaches halfway up the sides of the ramekins. Cover the pan tightly with aluminum foil. Carefully transfer the pan to the oven and bake until the outer 1 inch of each custard is set (the centers will still be slightly jiggly), about 30 to 40 minutes.

Preparing the Salad

When ready to serve, place the vinegar, mustard, and egg yolk in a clean blender and blend until smooth. With the motor running, slowly drizzle in the oil and continue blending until smooth. Taste and season with salt and pepper as needed; set aside.

Assembling the Salad

Using a vegetable peeler, slice the asparagus lengthwise into thin strips and place in a medium bowl. Add 2 tablespoons of the dressing to the asparagus and toss to combine; set aside. Place the lettuce, chives, and parsley in a large bowl and toss to combine. Add 1/4 cup of the dressing and toss to combine. Taste and season with salt and pepper as needed.

Serving

To serve, run a thin knife around the perimeter of the ramekins. Invert each ramekin onto a plate. Divide the lettuce mixture among the plates next to the custard. Divide the asparagus over the lettuce. Serve, passing the remaining dressing on the side.