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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

CORN TIMBALES Recipe

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This recipe for CORN TIMBALES is from GOURMET GIRLS 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:  
1 cup corn kernels
1 cup half and half
1/8 teaspoon ground mace Pinch of salt
3 eggs (about)
Directions:
Directions:
Combine corn, half and half, mace and salt in heavy medium saucepan and bring to boil. Reduce heat, cover with buttered parchment and simmer corn until tender, stirring occasionally, about 10 minutes. Transfer to processor or blender and puree. Strain through fine sieve. Cool slightly.
Measure puree; use 1 egg for each 1/2 cup. Beat eggs to blend. Stir into puree.

Preheat oven to 325°F. Generously butter six 2-ounce fluted molds. Freeze for 2 minutes. Rebutter molds, then spray with nonstick vegetable spray or line with buttered parchment. Divide custard among molds, filling to just below top. Arrange molds in roasting pan. Add enough boiling water to pan to come 3/4 up sides of molds. Cover loosely with buttered parchment. Bake until slightly puffed and knife inserted in center of custard comes out clean, about 25 minutes. Serve immediately.
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Number Of Servings:
Number Of Servings:
6

 

 

 

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