We are writing new years eve menus that will focus on molecular cuisine. We are doing a price fixed menu this year at 50.00 3 courses. One component is a edamame flan that will go with the salmon. Here is the recipe.
2# Edamame blanched and shocked
8 oz Vegetable stock
4 ea Eggs
2 cups Milk
3 tbl. Salt
2 tbl. Toasted curry
1/4 cup May ploy
Place the edamame and vegetable stock in a blender. Pulse until a puree has formed but some of the beans are still whole. Place in a bowl and mix in the remainder of the ingredients. Place in heat proof ramikins and place in a water bath. Cook for 45 minutes at 275 degrees or when the custard is set.