(Percentage of daily recommendation)
|Calorie||473 kcal||(23 %)|
|Protein||20 g||(20 %)|
|Fat||31 g||(27 %)|
|Carbohydrates||27 g||(18 %)|
|Sugar added||2 g||(8 %)|
|Roughage||8.5 g||(28 %)|
|Vitamin A||1.1 mg||(138 %)|
|Vitamin D||1.9 μg||(10 %)|
|Vitamin E||8.5 mg||(71 %)|
|Vitamin B₁||0.5 mg||(50 %)|
|Vitamin B₂||0.6 mg||(55 %)|
|Niacin||7.8 mg||(65 %)|
|Vitamin B₆||0.4 mg||(29 %)|
|Folate||10.1 μg||(3 %)|
|Pantothenic acid||2.2 mg||(37 %)|
|Biotin||25.1 μg||(56 %)|
|Vitamin B₁₂||1.4 μg||(47 %)|
|Vitamin C||42 mg||(44 %)|
|Potassium||834 mg||(21 %)|
|Calcium||235 mg||(24 %)|
|Magnesium||83 mg||(28 %)|
|Iron||5.8 mg||(39 %)|
|Iodine||18 μg||(9 %)|
|Zinc||2.8 mg||(35 %)|
|Saturated fatty acids||8.1 g|
|Uric acid||247 mg|
Peel the shallot and chop finely.
Heat pot and add butter. Sauté peas and shallot for 3-4 minutes, stirring frequently. Add milk and bring to a boil. Cook for 2 minutes.
Puree with an immersion blender. Strain mixture through a fine-mesh sieve and allow to cool.
Add eggs to the pea mixture and stir until combined. Season with salt and pepper.
Coat 2 oven-safe ramekins (200 ml capacity, approximately 6 3/4 ounces) with oil and fill with pea mixture.
Place ramekins in a baking dish and fill baking dish with boiling water up to rims of ramekins. Bake in preheated oven at 150°C (fan: 130°C, gas mark 1-2) (approximately 300°F/convection 265°F) and cook until flan firm to a light touch and does not move when shaken, about 35 minutes.
Meanwhile, rinse and dry dandelion greens and cut into bite-sized pieces.
Rinse and dry mint. Pluck leaves and finely chop.
In a bowl, combine vinegar, mint jelly, mustard, chopped mint and salt and pepper to taste. While whisking, slowly pour in oil.
Remove flans from baking dish and transfer to cooling rack. Cool briefly.
Toss dressing with dandelion greens and place on plates.
To unmold the flans, run a sharp knife around the inside of the ramekins and invert carefully onto the center of plates. Serve immediately.