The broad bean’s short and sweet season is celebrated by Italian home cooks and chefs. Turns the humble bean into something special.
- 2 kg fresh broad beans
- Half bunch flat-leaf parsley; leaves picked
- 2 eggs
- 4 egg yolks
- 400ml single cream
- 10g grated pecorino cheese
- 30g goat’s cheese
- Heat the oven to 120.
- Shell the broad beans, blanch in boiling water for one minute, then cool in iced water. Drain and remove the skin.
- Blanch the parsley in boiling water for one minute, and refresh in iced water.
- Combine the eggs, egg yolks, cream, beans and parsley in a blender or food processor and blend until smooth.
- Mix the pecorino and goat’s cheese and the puree in a heatproof bowl. Place the bowl over a saucepan of boiling water, making sure the bowl does not come into contact with the water in the saucepan. Stir continuously for 15 minutes or until thickened. You must not leave it unattended during this time.
- Line the base of a baking dish with a tea towel, place four ramekins on top, and pour in enough water to come halfway up the side of the ramekins. Pour the custard into each ramekin until about two-thirds full. Cover with foil and bake for 35-45 minutes or until they are set. Allow to cool.
- To serve, turn out the custard and serve with salad and crusty bread.
- Substitute basil for the parsley
- Serve in the ramekins as a spreadable dip, with toast