Recipe: Carrot Timbales
The culinary term timbale is used to evoke the shape of timbale drums.
The sophisticated round shapes can be prepared using a variety of method and ingredients, but one of our favorites is this recipe from the ICECulinary Artscurriculum. The simple carrot custard is a colorful side dish for a stylish holiday meal.
- 2 carrots
- 4 eggs
- 2 fluid ounces heavy cream
- 2 teaspoons grated Parmesan cheese Softened butter as needed Salt and pepper to taste
Makes 4 servings
- Preheat the oven to 400ºF. Simmer the carrots in boiling water until completely cooked through. Purée in a food processor. You will need 10 ounces of purée.
- Add the eggs and the heavy cream and pulse the food processor to incorporate. Stir in the Parmesan cheese into the mixture and season with salt and pepper to taste.
- Prepare 4-ounce aluminum cups or ramekins by greasing them with softened butter. Add the purée to the container until in comes up to the inside lip. Place the cups in a roasting pan and add hot water to about 1/3 of the way up the sides of the cups. Cover with aluminum foil. Place the pan into the oven.
- Cook until the timbales have set, about 25 minutes or until firm. They should not brown on top. Unmold when ready to serve.