Basic Timbale Custard, with variations

If you have never had a timbale, you’ll love this recipe.  It’s a great appetizer or side dish, and while it does take a bit of preparation, it bakes for nearly an hour, leaving the time just before eating clear so you can attend to the rest of the meal.  It’s really versatile and can be used with a variety of vegetables, or even plain.  Brunch, lunch, dinner, this dish can be used at any time that seems right for it.

 

This recipe has been updated and altered from the original in Joy of Cooking.

 

Basic Timbale Custard

4 servings

 

Warmed cream, 1/2 & 1/2, or stock, mixed to equal 1  1/2 cups

4 eggs

S & P to taste

Optional garnishes: paprika, minced parsley, crumbled bacon, grated cheese, sauteed mushrooms, or Hollandaise Sauce.

  1. Preheat oven to 325 degrees.
  2. Butter 4 timbale dishes and set aside.
  3. Whisk the cream and stock with the eggs and S & P, and pour carefully into the timbale dishes to within 1/2″ of the top.
  4. Bake in a water bath for 45 minutes, or until sharp knife inserted into the center of the custard comes out clean.
  5. When timbales are cooked, remove them from the oven and invert them onto a warm serving tray or individual, warmed plates.
  6. Garnish to your preference, and serve.  Enjoy!

 

 

Timbale Variations:

A variety of vegetables can be used with the Basic Timbale Custard: mushrooms, broccoli, cauliflower, and spinach being the most common.  In general, have 1 – 1  1/2 cups of cooked vegetables for each of the four servings of Basic Timbale above.  It’s not complicated, so just use some imagination and go from there.

 

Broccoli or Cauliflower Timbale:

  1. Cook the vegetables, drain well, and chop or leave in bite-sized pieces.
  2. Place the pieces in the buttered timbale dishes and pour the custard over the top to within 1/2″ of the edge.
  3. Bake 20 – 35 minutes, or until sharp knife inserted into the center of the dish comes out clean.
  4. Invert as described above, and garnish to your preference.  Enjoy!

 

Spinach Timbale:

  1. Cook the spinach according to package instructions or personal preference, drain well, and squeeze out all excess water with paper towels and/or kitchen tea towels.
  2. Chop the cooked spinach and whisk into the custard.
  3. Pour custard/spinach mixture into buttered timbale dishes and bake 20 – 35 minutes, or until sharp knife inserted into the center of the dish comes out clean.

 

Mushroom Timbale:

  1. Saute 2 cups chopped or sliced mushrooms and drain well.
  2. Mix the cooked mushrooms into the custard, and pour the mixture into the buttered timbale dishes.
  3. Bake 20 – 35 minutes, or until sharp knife inserted into the center of the dish comes out clean.
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