1 ounce butter
4 shallots, minced
4 ounces mushrooms, chopped fine
10 fluid ounces heavy cream
3 large eggs
1/2 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon nutmeg
2 cups Spanish manchego cheese, grated
Servings: 12
1. Melt the butter in a sauté pan and cook the shallots and mushrooms until tender and just beginning to brown, approximately 5 minutes.
2. Beat together the cream, eggs, salt, paprika and nutmeg in a large bowl. Stir in the cheese and the sautéed mushrooms and shallots.
3. Coat 12 small ramekins with clarified butter. Spoon the custard into the ramekins.
4. Place the ramekins in a baking pan and place on the shelf of a preheated 325°F (160°C) oven. Pour hot water into the baking pan so that the water reaches halfway up the sides of the ramekins. Bake for 30 minutes or until a knife inserted in the custard comes out clean.
5. Allow the custards to sit for approximately 5 minutes, then unmold and serve warm.
6. The timbales can be made in advance and then reheated by covering the ramekins with aluminum foil and returning them to a hot water bath for approximately 10 minutes.
4 shallots, minced
4 ounces mushrooms, chopped fine
10 fluid ounces heavy cream
3 large eggs
1/2 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon nutmeg
2 cups Spanish manchego cheese, grated
Servings: 12
1. Melt the butter in a sauté pan and cook the shallots and mushrooms until tender and just beginning to brown, approximately 5 minutes.
2. Beat together the cream, eggs, salt, paprika and nutmeg in a large bowl. Stir in the cheese and the sautéed mushrooms and shallots.
3. Coat 12 small ramekins with clarified butter. Spoon the custard into the ramekins.
4. Place the ramekins in a baking pan and place on the shelf of a preheated 325°F (160°C) oven. Pour hot water into the baking pan so that the water reaches halfway up the sides of the ramekins. Bake for 30 minutes or until a knife inserted in the custard comes out clean.
5. Allow the custards to sit for approximately 5 minutes, then unmold and serve warm.
6. The timbales can be made in advance and then reheated by covering the ramekins with aluminum foil and returning them to a hot water bath for approximately 10 minutes.
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