Table of Contents
Origins in Northwest Elegance: Canlis and its Delicate English Pea Flan
Imagine ascending to a vantage point high above Seattle, where the city lights twinkle against the serene expanse of Lake Union, setting a scene of timeless sophistication and unparalleled hospitality. The story of Canlis unfolds as a legendary institution, a beacon of Pacific Northwest fine dining for over 70 years, where impeccable service and exquisite cuisine, like their delicate English Pea Flan, create truly unforgettable moments.
Canlis isn’t just a restaurant; it’s an experience, a living legacy of culinary excellence that has graced Seattle since 1950. Founded by Peter Canlis, Canlis was conceived as a truly exceptional dining destination, combining stunning mid-century modern architecture with breathtaking views and a commitment to gracious service. It has remained family-owned and operated for generations, continuously evolving while upholding its core values of warmth, genuine hospitality, and culinary innovation. The ambiance is one of understated luxury, making every visit feel like a special occasion. The menu is a refined exploration of Pacific Northwest ingredients, often with an Asian influence, prepared with masterful technique.
During my visit to Canlis, amidst the captivating views and the seamless service, I had the distinct pleasure of experiencing their English Pea Flan. This wasn’t just a simple dish; it was a testament to the kitchen’s ability to transform humble, seasonal ingredients into something profoundly elegant. The flan itself was a picture of delicate perfection—a velvety smooth, savory custard bursting with the pure, sweet essence of fresh English peas, often served with a light, flavorful broth or a subtle garnish that enhanced its inherent freshness. It was a dish that demonstrated remarkable precision and a deep understanding of flavor.
Savoring that English Pea Flan at Canlis, I understood that this establishment is more than just a place to dine; it’s a place to celebrate life’s moments, big and small, with unparalleled elegance. It’s about a multi-generational commitment to excellence, a seamless blend of tradition and innovation, and creating an atmosphere where every detail is considered.
If you’re looking for a truly iconic and unforgettable fine dining experience in Seattle, Canlis a place where history, elegance, and culinary artistry converge, Canlis is a destination that should be at the very top of your list. It’s a place to savor exquisite dishes like the delicate English Pea Flan while experiencing the timeless charm and impeccable service of a true Seattle legend.
A Celebration of Northwest Elegance: Crafting Your Own Delicate English Pea Flan
To capture the exquisite and perfectly refined essence of Canlis’s delicate English Pea Flan in your own kitchen, begin with fresh, sweet peas and a creamy base, and a touch of fine dining inspiration. This culinary journey celebrates the simple beauty of well-prepared ingredients, much like the meticulously crafted dishes at Canlis.
Embarking on this endeavor is a lesson in appreciating the inherent sweetness of fresh English peas and the subtle, silky texture of a perfectly cooked savory custard. Focus on preserving the vibrant color and delicate flavor of the peas while creating a smooth, tender flan. Start by selecting bright English peas (fresh or high-quality frozen), a rich dairy component like cream or half-and-half, and fresh eggs, the essential foundation of this elegant savory dish.
Consider incorporating elements that reflect Canlis’s focus on highlighting the best of seasonal and well-sourced ingredients. A hint of fresh mint or chives can perfectly complement the peas’ natural sweetness. A touch of Parmesan or a light vegetable broth can add an extra layer of savory depth without overpowering the star ingredient. The key is to let the pure flavor of the English peas shine, enveloped in a delicate, custardy embrace.
Pay close attention to blanching the peas just until tender, then shocking them to retain their vibrant green color. Blending the pea mixture until incredibly smooth, and then straining it through a fine-mesh sieve, is crucial for that signature silky texture. Baking the flans gently in a water bath (bain-marie) ensures even cooking and prevents cracking. The aroma filling your kitchen will be a testament to the simple yet profound transformation of quality ingredients into a refined and comforting dish.
As you prepare this vibrant dish, you’ll appreciate the ease and satisfaction of creating something both delicious and elegant. It’s a celebration of seasonal flavors, meticulous technique, and the pure pleasure of enjoying a simply prepared yet profoundly flavorful dish, inspired by the timeless craftsmanship of Canlis.
Chef’s Notes: Green Pea Custard
• Slowly temper eggs for perfect texture – Gradual heating prevents curdling, ensuring a silky custard consistency.
• Use a thermometer for precise doneness – The custard is fully set when it reaches 165°F at the center.
• Pair with refreshing sides – Serve alongside a fresh arugula salad or crusty sourdough to balance the richness.
• Enhance presentation with garnishes – Sprinkle microgreens or chopped chives for added color and freshness.
• Experiment with fresh herbs – Mint or basil in the puree offers a bright, summery twist.
• Adjust seasoning for depth – A pinch of smoked salt or an extra dash of lemon zest elevates flavor complexity.
• Try alternative dairy options – Full-fat coconut cream works beautifully for a plant-based variation.
• Customize the crust texture – Mixing goat cheese with ricotta creates a lighter base.
• Enjoy warm or chilled – Serve immediately for a creamy, soft texture or refrigerate for a firmer, sliceable version.
• Make-ahead convenience – The custard can be prepped a day in advance and stored refrigerated until serving.
Green Pea Custard
Get ready to thrill your guests with this vibrant Green Pea Custard! Imagine pureed sugar snap peas blended with aromatic roasted garlic, sage, and zesty lemon, all folded into a silky egg-and-cream custard nestled atop a tangy goat cheese crust. It’s an elegant, vegetable-forward twist that elevates simple ingredients into a showstopper. Whether you’re hosting a dinner party or craving a creative side, this dish delivers sensational flavors and a stunning presentation—no fancy technique required!
4
servings30
minutes1
hour900
kcal15
minutes1
hour45
minutesKeep the screen of your device on
Ingredients
- Crust
8 ounces creamy goat cheese softened to room temperature
1.5 tablespoons coarsely crushed pink peppercorns
- Custard Base
10 large egg yolks
1.5 cups heavy whipping cream
12 ounces sugar snap peas in pods
- Seasoning Blend
0.33 teaspoon fine sea salt
0.125 teaspoon ground white pepper
0.33 teaspoon roasted garlic powder
0.33 teaspoon dried sage
0.5 lemon zest of ½ lemon, finely grated
1.5 tablespoons wildflower honey
0.33 cup filtered water
0.125 teaspoon vegetable bouillon powder
- Alternative Ingredients
Sugar snap peas: swap for frozen green peas thawed and drained
Goat cheese: replace with ricotta or dairy-free cream cheese for lighter texture
Egg yolks: use a cornstarch slurry 1½ tablespoons cornstarch + 3 tablespoons water for an eggless version
Heavy cream: substitute with full-fat coconut cream for dairy-free option
Honey: use maple syrup or agave nectar for vegan sweetness
Vegetable bouillon powder: swap with ¼ teaspoon chicken base if not vegetarian or ¼ teaspoon miso paste for umami
Roasted garlic powder: replace with 1 clove fresh garlic minced
Dried sage: use dried thyme or fresh tarragon for herbal twist
Pink peppercorns: swap with red pepper flakes or crushed black peppercorns
Filtered water: use low-sodium vegetable stock for extra depth
Directions
- Crust Assembly – Press Chill (10 minutes) Start by layering the softened goat cheese evenly on the bottom of an 8-inch springform pan lined with oiled parchment. Use a piece of plastic wrap to press the cheese firmly into the edges and seal any gaps. Sprinkle the crushed pink peppercorns over the surface, pressing gently to adhere, then chill in the refrigerator. (Optional: skip peppercorns for a milder flavor.)
- Pea Blanching – Color Lock (5 minutes) Bring a medium pot of salted water to a rolling boil and drop in the sugar snap peas. Cook for 10–15 seconds to set the vivid green color. Immediately transfer to a colander and flood with ice-cold water to halt cooking and preserve texture. Drain well and pat dry. This technique locks in nutrients and bright hue.
- Puree Creation – Flavor Infusion (5 minutes) Combine the drained peas, sea salt, white pepper, garlic powder, sage, lemon zest, honey, water, and bouillon powder in a food processor. Pulse until the mixture is ultra-smooth and creamy. Taste and adjust seasoning; a balanced puree ensures a consistent custard flavor.
- Egg Tempering – Custard Formation (10 minutes) In a saucepan over medium heat, warm the heavy cream and pea puree just until steam wisps appear—do not boil. In a large bowl, whisk the egg yolks briskly. Slowly ladle the hot cream mixture into the yolks while whisking continuously to prevent scrambling. Continue until fully combined, then let sit for 15 minutes to cool.
- Baking Flan – Water Bath (60 minutes) Preheat oven to 325°F. Wrap the springform pan base in heavy-duty foil and set it inside a deeper roasting pan. Pour the cooled custard mixture into the prepared crust. Fill the outer pan with hot water to reach halfway up the sides of the springform pan. Bake until an instant-read thermometer registers 165°F in the center, about 1 hour.
- Release Serve – Warm or Chilled (15 minutes) Remove the flan from the water bath and let it rest at room temperature for 15 minutes. Unclip the springform and slide the custard onto a serving plate. Serve immediately for warm creaminess or chill for a firmer, cool rendition.
Equipment
- Food Processor
- stainless steel cookware set
- colander
- Mixing Bowls
- measuring cups and spoons
- roasting pan
- Cutting Board
- Chef’s Knife
Notes
- Always temper the eggs slowly to prevent curdling and ensure a silky texture. A digital thermometer guarantees perfect doneness; look for 165°F at the center. Serve alongside a fresh arugula salad or crusty sourdough to balance richness. Garnish with microgreens or chopped chives for color and a hint of freshness. Feel free to experiment with fresh mint or basil in the puree for a summery twist.
Nutrition Facts
- Calories: 900kcal
- Fat: 58g
- Saturated Fat: 45g
- Trans Fat: 0.25g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 15g
- Cholesterol: 614mg
- Sodium: 700mg
- Potassium: 90mg
- Carbohydrates: 75g
- Fiber: 3g
- Sugar: 9g
- Protein: 89g
- Vitamin A: 1225IU
- Vitamin C: 39mg
- Calcium: 252mg
- Iron: 4.2mg
FAQs: Green Pea Custard
Can I use frozen peas instead of sugar snap peas?
Yes! Thaw and drain frozen green peas before blending for a similar smooth texture.
How do I store leftovers?
Cover and refrigerate for up to three days; serve chilled or gently reheated.
Can I make this dish dairy-free?
Absolutely! Substitute goat cheese with cashew cream and use coconut milk for a rich, plant-based alternative.
What’s a good replacement for egg yolks?
A cornstarch slurry (1½ tablespoons cornstarch + 3 tablespoons water) can mimic the custard’s thickening effect.
Can I make individual portions instead of one large flan?
Yes! Divide the custard mixture into ramekins and bake in a water bath for about 35–40 minutes.
What drink pairs well with this dish?
A crisp white wine like Sauvignon Blanc or a light citrus-infused iced tea complements the flavors beautifully.
How do I get a firmer custard texture?
Refrigerate after baking for a couple of hours to allow it to set more completely.
Can I add extra crunch to the crust?
Mix finely chopped toasted nuts into the goat cheese layer for added texture.
What’s the best way to plate this dish elegantly?
Use a ceramic platter, drizzle with olive oil, and finish with fresh herbs or edible flowers for a stunning presentation.
More Pea Recipes
Green Pea Custard
Cooks in 105 minutesDifficulty: EasyGet ready to thrill your guests with this vibrant Green Pea Custard! Imagine pureed sugar snap peas blended with aromatic roasted garlic, sage, and zesty lemon, all folded into a silky egg-and-cream custard nestled atop a tangy goat cheese crust. It’s an elegant, vegetable-forward twist that elevates simple ingredients into a showstopper. Whether you’re hosting a dinner party or craving a creative side, this dish delivers sensational flavors and a stunning presentation—no fancy technique required!
Creamy Spring Pea Soup
Cooks in 27 minutesDifficulty: EasyGet ready to dive into a bowl of pure comfort! This velvety spring pea soup bursts with vibrant green flavor, balanced by a hint of white pepper and enriched with cream and Parmesan. It’s a fuss-free recipe you can whip up in under 30 minutes, perfect for busy weeknights or leisurely weekend brunches. Imagine ladling silky soup into bowls, garnishing with cilantro and sour cream, and savoring every spoonful of garden-fresh goodness. Your family—and any soup skeptics—will be begging for seconds!
