Baked Creamy Pea Pots – a delicious recipe with fresh peas, milk, heavy cream, egg yolks, mint, Parmesan cheese. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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
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
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.
373
kcal
Calories
28
g
Fat
10
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 7 oz fresh peas (podded), 1/4 cup milk, 3/4 cup heavy cream, 4 None medium egg yolks, and more.
Yes, Baked Creamy Pea Pots falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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