Combine cream, vanilla and peas; simmer for ½ hour, puree, and strain well to extract all flavor. This should yield about 2 cups of pea cream. Add minced shallots. In a separate bowl, whisk egg yolks with egg, sugar and salt; combine into pea cream. Pour into desired ramekins and bake in a water bath at 325º for 30-45 minutes or until slightly set up. Refrigerate for 2-3 hours. When ready to serve, top with sugar and caramelize with a blowtorch. Sprinkle with crushed pistachios. 

 

 

Prepared by Jonathan Harootunian, Executive Chef – Cosentino Winery