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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Corn timbales Recipe

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This recipe for Corn timbales is from arlene's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Equipment
6 6-ounce oven proof custard cups
9 x 13 baking dish to hold the cups

2 cups fresh corn from about 4 ears of corn
6 large eggs
2/3 cup or 80 grams read crumbs
3 T minced onion
1/4 cup approx 15 grams fresh, minced parsley
2/3 cup approx 160 grams grated swiss cheese
2/3 cup approx 160 grams heavy cream
10 drops tabasco sauce
a big pinch of salt and grinds of pepper
Directions:
Directions:
Preheat the oven to 350 º
Grease the custard cups and boil water for the water bath
Remove kernels of corn.
Add the eggs to the corn kernels and whisk vigorously to combine. Then, whisk in the bread crumbs, onion, parsley, cheese, cream, tabasco, and salt and pepper.
Put the prepared custard cups in the baking dish. Divide the timbale batter among the cups.
Add enough boiling water to reach halfway up the sides of the cups.

Baking
Bake in the preheated 350º oven for 10 minutes. Then lower the temperature to 325º and bake until the skewer inserted into the center comes clean approximately 20-25 minutes. Remove from the oven and allow the timbales to sit in a water bath for 10 minutes or so.

Unmold and serve.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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