VEGETABLE TIMBALES
6 servings
“Timbale” is simply the name for a type of deep mold, thus many different dishes are encompassed by the term, whether they contain pasta, minced meats, or seafood. Many are eggless; some are even lined with a pastry or rice crust. Here, we use the term for firm, savory custards studded with vegetables and gently baked in a large dish or smaller ramekins.
Preheat the oven to 325°F. Butter six 6-ounce ramekins or one 8-cup soufflé dish.
Combine in a bowl and beat with a whisk:
- 1½ cups warm heavy cream
- 4 large eggs, at room temperature
- (½ cup grated Gruyère, Swiss, or white Cheddar [2 ounces])
- (Cloves from 2 heads Roasted Garlic)
- ¾ teaspoon salt
- ½ teaspoon sweet paprika
- (2 tablespoons minced herbs such as parsley, tarragon, or thyme)
- (1 garlic clove, minced)
Add to the soufflé dish or divide among the ramekins:
- 1½ cups chopped and well-drained Sautéed Mushrooms, Sautéed Onions, Roasted Asparagus, Wilted Tender Greens, or Steamed Broccoli
Pour the egg mixture over the vegetable filling, place in a water bath, and bake until a knife inserted in the center comes out clean, about 45 minutes for a large timbale, or 20 to 25 minutes for individual timbales. Invert onto a serving platter or individual plates. Garnish with:
- (Crumbled crisp bacon)
- Chopped parsley