Baked Creamy Pea Pots

1. 1

   Preheat the oven to 300u00b0F. Cook the peas in a pan of lightly salted boiling water for 5-6 mins until tender. Drain and place in a food processor with the milk and half the cream. Process to a smooth puree.

2. 2

   Add the egg yolks, mint and remaining cream and season with salt and freshly ground black pepper. Divide the mixture between six small buttered ramekins. Cover with foil and place in a roasting pan and pour in enough water to come halfway up the sides of the dishes. Bake for 1 hour until set then remove from the pan and leave to cool. Chill for 1 hour.

3. 3

   Sprinkle the Parmesan cheese over the ramekins and place under a preheated broiler for a few mins until the cheese turns golden. Serve garnished with mint sprigs.

* Per serving · 4 servings · Values may vary.