Broad Beans in Egg Custard
Source of Recipe
Scandinavian
Wash a pound of very young and tender broad beans. The pods should not be more than four or five inches long, and the actual beans hardly formed. Slice them across like you do runner beans and boil in salted water until tender. This will not take more than twenty minutes with young beans. Drain and place in a pie dish. mix 3 eggs with a pint of milk, season with salt and pepper and a tablespoon of chopped parsley and pour this over the beans. Place the dish in a warm oven until the custard is set and browned on top.
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