Adapted from The Olives Table by Todd English Yield: 6-8 servings Note: This pudding must be made one day in advance. 1½ Tablespoons unsalted butter 3 Tablespoons all purpose flour 1 cup milk 2 cups heavy cream 2 teaspoons kosher salt 1 cup fresh Parmesan cheese, grated 3 egg yolks 1 whole egg

Wine suggestion Sauvignon Blanc

Pea Sauce

• 1½ cups fresh or defrosted frozen sweet peas
• ¾ cup chicken broth (can use canned low sodium or vegetable broth)
• 3 Tablespoons heavy cream
• ¼ teaspoon kosher salt
• 1/8 teaspoon black pepper
• Pea shoots, for garnish (optional)

Preheat oven to 250°F. Butter (or spray with a vegetable spray) a miniature (3 x 6) bread pan and line it with parchment paper. Melt butter in a medium sized saucepan and whisk in the flour. Continue whisking until the mixture is bubbling and has the consistency of mashed potatoes. Slowly whisk in the light cream. Off the heat, slowly add the milk, heavy cream, egg and egg yolks, whisking well after each addition. Add the Parmesan cheese, stirring until fully incorporated. Stir in the salt and pepper. Pour the pudding into the prepared pan and place the pan in a larger pan filled with enough water to come halfway up the sides of the bread pan. Cover with aluminum foil, gently place in the oven, and bake for about 2 hours. When the pudding is done, it will be somewhat firm and a knife inserted in the center will come out clean. Let cool, then cover and refrigerate overnight.

To make the pea sauce, place the peas, chicken broth, cream, salt and pepper in a blender and blend until smooth. Place in a small saucepan over very low heat and cook until warm, about 2 minutes.

To serve, unmold the pudding onto a cutting board. Cut into 6-8 slices and place each slice in the center of a heatproof plate. Place plates in the oven until the pudding is just warm, about 2-3 minutes. Pour the sauce around the pudding slices and garnish with the pea tendrils.