COOKING WITH GALA

PEA FLAN WITH CARROT SAUCE

1 cup heavy cream
1 cup milk
3 eggs
1 egg white
8 ounces English peas, blanched

Combine the cream and milk and bring to a boil (do not let it boil over). Temper the eggs with the cream, season with salt and pepper. Puree the peas in a blender with a cup of cream mixture for a few seconds, add the rest of the cream, strain. Pour mixture into 4-ounce cups coated with vegetable oil. Bake in a water bath for 25 minutes at 350 degrees until set. Makes 12-16

Carrot Juice Reduction Sauce
4 cups carrot juice, strained
3 Tbsp. butter

In a sauce pan reduce the carrot juice down to about 3/4 to 1 cup.

Transfer the juice to a blender and slowly add the butter. Season with salt and pepper if needed. Yield: 3/4 cup-1 cup