Recipe for Pea Flan with Crispy Bacon

Pea flans. Shell the peas. Cook them in boiling salted water for 12 to 15 minutes, depending on their size. Drain them, reserve 100 g, and blend the rest into a fine puree. Add the eggs and cream to this puree, season with salt and pepper. Whisk together to obtain a smooth mixture. Divide the mixture into individual silicone molds (or buttered ramekins) and bake for 25 minutes.

Crispy Bacon At the same time, line a baking sheet with parchment paper. Arrange the slices of bacon on top, cover with another sheet of paper and another baking sheet (to prevent the bacon from curling). Bake in the oven for the same amount of time as the custards.

The vinaigrette Tear and chop the mint. Prepare a vinaigrette by emulsifying the oil, lemon juice, salt, and pepper, then add the chopped mint.

Plating Remove the flans from the oven and unmold them. Place them on plates with the reserved peas, and garnish with a spoonful of mascarpone and bacon. Serve hot or cold, accompanied by mint vinaigrette.