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1
Smear softened butter inside the molds, slide rack onto lower-third level of oven, and preheat to 350F.
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2
Provide yourself with a roasting pan to hold the molds, and have a kettle of boiling water ready.
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3
Whisk the eggs in a mixing bowl to blend yolks and whites, then fold in all the remaining ingredients.
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4
Taste carefully, and correct seasoning.
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5
Ladle the mixture into the molds, filling them by about two-thirds.
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6
Arrange the molds in the roasting pan and set in the oven.
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7
Pull the rack out, and pour in enough boiling water to come halfway up the sides of the molds.
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8
Very gently push the rack in, and bake 5 minutes, then lower heat to 325F and bake about 25 minutes more.
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9
Adjust oven heat so that water in pan is never boiling, just almost bubbling.
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10
When Are They Done?
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11
When a skewer plunged into the center comes out clean.
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12
Carefully slide the roasting pan out of the oven and let the molds settle for 10 minutesor a little longer, if need be.
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13
To unmold, one by one run a sharp, thin knife around the inside of each mold and reverse it, dropping the custard onto a warm plate.
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14
Serving Suggestions.
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15
Top with a sprinkling of toasted and buttered bread crumbs, or a tomato sauce (see page 30), or a bechamel sauce (page 13) enriched with chopped fresh herbs.
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16
A LARGE TIMBALE.
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17
Butter a 4-to-5-cup souffle mold or high-sided baking dish and fill with the custard.
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18
Set in a roasting pan and pour in boiling water to come halfway up its sides.
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19
Bake as directed above.
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20
FRESH CORN TIMBALECORN PUDDING.
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21
Follow the master recipe, but substitute 2 cups of fresh corn scraped off the cob (8 to 10 ears), and 1 tablespoon of chopped fresh parsley.
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22
OTHER VARIATIONS.
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23
Cooked chopped spinach, asparagus tips, mushrooms, green and red peppers, shellfish, hamany of these and more that you will think of can be substituted for the broccoli in the custard.
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24
Its a versatile formula.
