The Associated Press

If you want to make a special brunch for Mother's Day, consider one or more of the following delectable custard-type recipes created by Lisa Schroeder, chef and co-owner of Mother's Bistro and Bar, Portland, Ore.

They include both savory and sweet. Don't be deterred if you've never tried anything quite like them. "Custards are very easy to make," Schroeder says confidently.

"The only challenge is to know when they are done. Making them in a water bath helps keep the texture creamy and silky, without getting crusts around the edges or tops."

The "custard" theme for these recipes includes several different treatments. Schroeder points out that people may think of custards as something that's eaten only for dessert.

Think again. Her recipe choices include a savory version, an asparagus flan that would make a lovely brunch dish, using a fresh, spring seasonal vegetable.

Schroeder plans to serve the flan among dishes at the Mother's Day brunch she is cooking as guest chef at the James Beard House in New York.

Vanilla Bean Panna Cotta

1 tablespoon gelatin

1/4 cup cold water

23/4 cups heavy cream

1/2 cup sweetened condensed milk

1 vanilla bean

Cooking spray

1 pint fresh strawberries

2 tablespoons sugar

In a small mixing bowl, whisk together the gelatin and cold water. Let sit 10 minutes at room temperature.

Place heavy cream and sweetened condensed milk in a medium saucepot. Split vanilla bean open lengthwise and scrape the tiny black seeds into the cream and milk mixture. Add the scraped-out vanilla bean to the milk and cream mixture, and bring to a low boil. Turn off the heat and let steep 15 minutes. Remove vanilla bean.

Whisk gelatin into cream mixture until dissolved. Lightly spray 4 ramekins or custard cups with cooking spray. Pour mixture into the ramekins or cups and refrigerate overnight.

Rinse strawberries under cold water. Remove hulls, slice, and place in a mixing bowl. Toss with sugar.

To serve: Run a paring knife along the sides of the ramekins. Turn cup upside down onto serving plate, tapping ramekin if necessary to release custard. Top each panna cotta with the sliced sweetened strawberries and serve. Makes four 6-ounce servings.

Asparagus Flan

13/4 cups whole milk

1 2/3 cups heavy cream

3/4 pound fresh asparagus, rinsed, cut into 2-inch pieces

6 whole eggs

Salt and freshly ground black pepper to taste

Salad greens, balsamic vinaigrette and grilled asparagus spears

Preheat oven to 325. Place milk, cream and asparagus in a medium saucepot. Bring to a boil, then lower heat and cook asparagus until very soft.

Remove mixture from heat. Pour asparagus and milk mixture into a blender or food processor and blend until smooth. Place a sieve over a mixing bowl and strain mixture into the bowl, using a rubber spatula to push all the liquid through. In another mixing bowl, beat the eggs. Whisk in strained asparagus mixture. Season with salt and pepper.

Grease ramekins or custard cups with butter or cooking spray. Fill ramekins to 3/4 full with asparagus mixture and place them in a baking pan. Add hot water to baking pan so that it comes halfway up the sides of the custard cups. Cover baking pan loosely with aluminum foil, gently folding edges around pan rim, to prevent the tops from getting dark and forming a crust, and bake until set, about 45 minutes. If custards are not done when you check, return them to the oven and continue to cook, covered, and checking after 15 minutes.

Remove baking pan from oven and let sit at room temperature until easy to handle, about a half hour. Remove ramekins from baking pan and refrigerate at least 2 hours.

To serve: Toss salad greens with vinaigrette and place in the center of each plate. Loosen the flans by running a knife along the sides of the ramekins. Turn upside down onto the greens, tapping ramekin, if necessary, to release the custard. Place a few grilled asparagus spears on the plate and serve. Makes six 6-ounce servings.