Fava beans with parmesan custard and chorizo 

Parmesan Custard

  • 1 cup Heavy Cream
  • 1 small garlic clove, finely chopped
  • ¾ cup of finely grated Parmesan, do not press
  • ½ teaspoon sea salt
  • 1 large egg
  • 1 large egg yolk


  1. Preheat oven to 325F.
  2. Pour half of the milk into a small pot, add the garlic, Parmesan and salt, stir to combine and set the pot over medium heat. Bring to a simmer and cook for 1 minute, then turn off the heat. Blend till smooth.
  3. Combine the egg, egg yolk, and remaining milk in a medium bowl and whisk well. Gradually whisk into the hot blended mixture.
  4. Pour the mixture into a small gratin dish. Put the gratin dish into a medium baking dish and pour hot water into the baking dish until it reaches about 1 inch below the gratin dish’s rim.
  5. Put into the oven and cook until custard is firm around the edges and wobbly in the center, about 25-30 minutes. Take out of the oven and cool before removing from water.


Fava Beans

  • 2 cups of Fava Beans (Removed from pods)
  1. Boil salted water and drop fava beans into the water. Boil for 1 minute.
  2. Strain water and drop cooked fava beans into a baking bowl filled with ice and cold water. Let sit for 3-5 minutes until completely cooled.
  3. Remove outer shells and dry.



Take one chorizo sausage and dice into small chunks. Sauté until crispy. Set aside.



  1. Smear or evenly layer the Parmesan custard on a platter.
  2. Pour the fava beans on top of custard.
  3. On the top, place a fried egg and chorizo bits.