Petits Pois à la Normandie

Creamed Peas


  • 2 cups frozen peas, or 2 (10-ounce) packages
  • 2 yolks
  • cups whipping cream
  • ¼ teaspoon salt
  • Pepper and nutmeg to season


  1. Cook peas in salted water until tender. Drain, and dry over low heat.
  2. Combine yolks, cream, and seasonings. Pour over peas. Gradually heat and stir until thickened. Do not boil. Taste and adjust the seasonings. If the sauce seems too thick, add a bit more cream; if too thin, adjust with beurre manié).