Herb Custard Timbales
- 5 eggs, slightly beaten
- 1 1/3 cups whole milk, hot (I added a little cream for richness)
- 1 1/2 tablespoons fresh sage, finely chopped
- 1 1/2 tablespoons fresh parsley, finely chopped
- 2 tablespoons chopped shallot, cooked in broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 or 4 grinds of Garlic Red Pepper Grind
- Preheat oven to 350 degrees. Prepare 3 timbale cups, 12 oz size, with cooking spray. Set them in a baking pan that can be filled halfway up the sides of the cups with hot water.
- Slowly pour hot milk into beaten eggs, whisking constantly. Beat in rest of ingredients. Divide custard evenly between the three timbale cups. The herbs and shallot will float and sink respectively, so it takes some care to achieve an even split.
- Pour hot water in the baking dish to reach halfway up the sides of the timbale dishes, and with great care put it in the oven. Bake for 20 minutes, or until custards are set. Take out of the oven with great care so as not to spill the hot water or get any in the timbale cups. Allow to set for 5 minutes before unmolding. Carefully using a knife, release the edges, then dump onto a plate. Top with sauteed mushrooms if desired, and serve!
eggs, milk, fresh sage, fresh parsley, shallot, salt, black pepper, red pepper
Taken from www.epicurious.com/recipes/member/views/herb-custard-timbales-51325441 (may not work)