Cut parchment to fit bottom of 8” spring form pan. Spray both sides with Pan or other cooking spray and place in pan. Press goat cheese into bottom of pan by placing a piece of plastic on top and pressing.

Make sure the edges are “sealed” with goat cheese. Remove plastic and sprinkle the top with hand crushed pink peppercorns. Press the peppercorns into the goat cheese. Put in refrigerator.

To blanche sugar snaps, bring 2 quarts of water to a boil in a 3-quart pot. Once the water is boiling, add the sugar snaps in shell to the water and cook for 10-15 seconds. Empty contents of the pot into a colander. Place several ice cubes in the colander and pour cold water over the sugar snaps. Allow the sugar snaps to drain for 10 minutes in the sink.

Combine sugar snaps, salt, white pepper, roasted garlic, sage, lemon, honey, water and chicken base in a blender and puree until smooth. Place 14 egg yolks in a 4-quart mixing bowl. Put heavy cream in a pot with pureed pea mixture and bring to a boil (careful not to let the cream boil over). With a whisk in one hand and a 1-ounce ladle in the other hand, ladle the cream mixture from the pot and drizzle into the bowl while whisking the yolks. (Adding the hot cream mixture too quickly will cook the eggs, this is not what you want to do at this point.) Continue adding cream slowly until all of it is incorporated into the yolks. Allow to cool for 15 minutes.

Remove spring form pan from refrigerator and wrap in aluminum foil. Pour the mixture into the pan and place in a larger pan filled with water and place in oven at 325°. Bake for about 1 hour or until the internal temperature is 165°. Remove pan from water, unwrap aluminum foil and release spring form. Hold onto pan bottom and parchment paper and gently slide the flan onto a serving tray. Serve immediately. Can also be served cold if desired. Refrigerate leftovers.

Note: The flan can be prepared to the point of baking the day before. Store in the refrigerator until ready to bake.