Spinach Timbales

• 3 pounds fresh spinach, cleaned
• 1/4 cup water
• 3 eggs, separated
• 1 tablespoon grated Parmesan cheese (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon sugar
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon white pepper
• 1 cup whipping cream, divided
• 1 tablespoon butter or margarine
• 1 tablespoon all-purpose flour
• 1/4 cup milk
• 1/4 teaspoon salt
• Dash of pepper
• 1 hard-cooked egg

1. Combine spinach and water in a Dutch oven. Bring to a boil; cover. Reduce heat; simmer 10 minutes. Drain well; chop.
2. Combine chopped spinach, egg yolks, cheese, if desired, 1/2 teaspoon salt, sugar, nutmeg, and white pepper in a medium saucepan. Cook over low heat 5 minutes, stirring constantly. Stir in 3/4 cup whipping cream; cook 2 minutes, stirring constantly. Remove from heat.
3. Beat egg whites (at room temperature) until stiff peaks form; gently fold into spinach. Spoon into 4 lightly greased 6-ounce custard cups. Place cups in a pan with 1 inch hot water. Bake at 325u0b0 for 30 minutes or until a knife inserted in center comes out clean.
4. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add remaining 1/4 cup whipping cream and milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in 1/4 teaspoon salt and pepper.
5. Separate hard-cooked egg. Chop the white; stir into sauce. Grate yolk, and set aside.
6. Loosen edges of timbales with a knife. Invert custard cups onto serving plate, and turn out. Spoon sauce evenly over timbales; top with grated egg yolk.

fresh spinach, water, eggs, parmesan cheese, salt, sugar, ground nutmeg, white pepper, whipping cream, butter, flour, milk, salt, pepper, egg

Taken from www.myrecipes.com/recipe/spinach-timbales (may not work)