Pea Flan

Name: Pea Flan
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 6
Ingredients: Peas (to be shelled) 2.2 lbs; Fresh liquid cream ½ cup; Eggs medium 2; Pecorino Romano PDO cheese (to grate) 2.8 oz; Shallot 1; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Mint 4 leaves; Baguette 12 slices; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Gorgonzola cheese sweet 3.5 oz; Fresh liquid cream 3 ½ tbsp

it es fr

Vegetarian

Difficulty: Average
Prep time: 30 min
Cook time: 1 h 15 min
Makes: 6
Cost: Average

PRESENTATION

Pea flan is a classic appetizer from Northern Italy that always catches people’s attention with its pretty color and creamy bite. You know, you’ll find this dish, also called sformato or tortino, at spring gatherings when local peas are at their sweetest. The real secret behind a pea flan is how it’s cooked: a bain-marie bath gives the flan its famous tender and enveloping texture—firmer than a soufflé, but still way softer than a quiche. And the peas? They give the whole thing a subtle, sweet taste that’s gentle but never boring.

It’s common to see this savory flan recipe paired with a drizzle of Gorgonzola fondue. That cheese sauce isn’t just rich; it’s got a bit of a salty kick that plays off the fresh, moist peas, making every bite feel special but not fussy. In Northern Italy, folks sometimes swap out the peas for other veggies, keeping things seasonal and simple—pretty much.

Serving a green pea flan with crunchy toasted bread crisps instead of utensils adds something different to the table. Really, that crispy texture against the soft flan makes things more fun and keeps the flavors interesting. In Northern Italy, people know the importance of working with what’s in season, so you might see flans made with asparagus or pumpkin at different times of year, always following what’s fresh.

This delicate starter looks fancy, but it’s the kind of food that makes you feel at home. The Gorgonzola fondue isn’t just there for looks—it really brings out the sweet notes in the peas and gives the dish a little extra personality. To be honest, trying out a vegetable flan or mixing in herbs like mint can give your plate even more color and flavor.

People like to make these flans as part of a spread for dinner parties or Sunday lunches because they’re both impressive and low-key at the same time. With just a few simple touches and a focus on good ingredients, a pea flan can turn an ordinary meal into something golden and memorable. It's a dish that blends tradition with a bit of fun—making it a favorite in many homes. Seriously good.

INGREDIENTS

Peas 2.2 lbs (1 kg) - (to be shelled)

Fresh liquid cream ½ cup (125 g)

Eggs 2 - medium

Pecorino Romano PDO cheese 2.8 oz (80 g) - (to grate)

Shallot 1

Extra virgin olive oil to taste

Fine salt to taste

Black pepper to taste

Mint 4 leaves

for the bread: Baguette 12 slices; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

for the fondue: Gorgonzola cheese 3.5 oz (100 g) - sweet; Fresh liquid cream 3 ½ tbsp (50 g)

Preparation

How to prepare Pea Flan

To prepare the pea flan, first, shell the pods 1 to get about 12 oz of shelled peas. Detach the stems from the mint and set them aside 2. Clean and chop the shallot 3.

In a saucepan, pour some oil, the shallot 1, and the mint stems 2. Sauté for a few minutes, then remove the stems 6.

Add the peas 7, pour some water 8, and cook for about twenty minutes. Drain, let cool before putting in the mixer 9.

Add the fresh liquid cream 10, the eggs lightly beaten beforehand 11, and the grated Pecorino Romano cheese 12.

Season with mint leaves 13, salt, and pepper, then blend the mixture 14. Brush the inside of 6 molds with a 3.5 oz capacity with oil 15.

Pour 3 oz of the mixture into the molds, leaving 0.4 inches from the edges 16. Place them on a baking sheet and pour fresh water inside, reaching a couple of inches high 17. Cook in a static oven at 350°F for 40 - 45 minutes. Meanwhile, slice the baguette thinly, obtaining 12 slices 18.

Season with oil 19, salt, and pepper 20 and toast in a preheated oven at 400°F for 5-10 minutes 21, until golden brown.

Finally, prepare the fondue when there are 5 minutes left before the flans are done. Put the Gorgonzola pieces in a saucepan with the cream 22 and let it melt gently 23. Take the flans out of the oven and, before unmolding them, run a knife along the edge to make them easier to remove 24.

Turn the molds upside down onto a serving plate 25, garnish with the fondue 26 and the bread wafers. The pea flans are ready 27.

Storage

You can store the pea flans without sauce in the refrigerator for up to 2-3 days in a tightly sealed container or covered with plastic wrap. It is possible to freeze the flans if fresh ingredients have been used.