Pea Custard Salad | CUESA

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Pea Custard Salad


Bridget Batson and Caleb Jones, Claudine

This recipe was demonstrated for CUESA’s Market to Table program on May 5, 2012.

Serves 6


1 cup peas
1 bunch asparagus, chopped
3 eggs plus 1 egg yolk
¾ cup milk
¾ cup cream
¼ cup Parmesan cheese
2 tablespoons whole-grain mustard
2 tablespoons champagne vinegar
1 cup canola oil
2 heads Little Gem lettuce
⅛ cup chopped chives
⅛ cup chopped parsley
Maldon sea salt


1.    Preheat the oven to 325˚F.

2.    Blanch the peas until very tender. While still warm, purée in a blender until smooth, adding hot water if needed. Season and set aside.

3.    In the same water, blanch the asparagus for a few minutes, or until the desired tenderness has been achieved; shock in ice water.

4.    In a separate bowl, whisk together the 3 eggs, milk, and cream until well combined. Add the cheese and pea purée; season to taste.

5.    Lightly coat 6 ramekins with non-stick cooking spray. Pour the custard into the ramekins, filling them ¾ of the way up. Place in a baking dish and fill it with boiling water ½ of the way up the ramekins. Cover tightly with foil and bake for 25 to 30 minutes, or until set.

6.    To make the dressing, in a blender combine the egg yolk, mustard, and vinegar. Blend and slowly drizzle in the canola oil until emulsified, adding cold water to thin if needed. Season to taste.

7.    In a bowl combine the asparagus, Little Gems, and herbs. Drizzle with the desired amount of dressing and season. 

8.    To serve, unmold the custards onto a plate and arrange the salad artfully around.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »