Last updated on January 26th, 2012
CAN FRESH CORN HAVE SEX APPEAL? Yes — if you turn it into the timbale picture above. A timbale is a molded dish of fresh veggies, held in a quiche-like suspension. For individual servings, you bake the timbales in custard cups, then unmold them and top them with buttered bread crumbs or tomato sauce. These little drums of deliciousness make an elegant first course for a dinner party, or a main course for lunch. Here’s the recipe:
Corn Timbales
Loosely based on a recipe by Julia Child
Ingredients for 6 servings
2 cups fresh corn (from 5-6 ears)
6 eggs
2/3 cup bread crumbs, made from crustless white bread*
3 Tbs finely minced onion
1/4 cup minced, fresh parsley
2/3 cup grated or shredded Swiss cheese
2/3 cup heavy cream
4 drops Tabasco Sauce
Big pinch each of salt and pepper
1 cup breadcrumbs toasted with 1 Tbs butter; OR 1 cup tomato sauce
A pot or kettle of boiling water
*I’ve made Timbales with both wheat bread, and gluten-free Tapioca bread. Either works equally well.
Special Equipment: Six 6-oz buttered or vegetable-sprayed custard cups or ramekins; a roasting pan or 9×13 casserole dish to hold the cups.
Preheat oven to 350 degrees
Holding the cob over a big bowl, remove kernels by pushing straight down with a knife. If you have a proper corn-scraping gadget, by all means use it. Mine is lost in the abyss of my gadgets- with-one-use-only drawer.
Next, whisk in the eggs. Six eggs may sound like a lot, but remember, we’re making 6 timbales. And presumably 6 people will be eating them.
Then beat in all the other ingredients listed, including the 2/3 cup of heavy cream. Timbales are French, and believe me, French food isn’t French food without heavy cream.
Ladle the batter into the buttered custard cups, filling them to within a 1/2 inch of their tops. Set the cups in the roasting pan, and then pour in enough boiling water to reach half-way up their sides.
Bake on the middle rack of the preheated 350 degree oven for exactly 10 minutes. Then lower the heat to 325 degrees, and bake for an additional 20-25 minutes.
Insert a toothpick in the center of a timbale. If it comes out clean, the timbales are done. Remove the roasting pan from the oven, but let the timbales sit in their water bath for 10 minutes or so.
To unmold, first run a knife between timbale and custard cup. Then set a pretty plate over the cup, invert the two, and…
Ta-dah! The timbale and custard cup will separate cleanly.
7. Top each timbale with a spoonful of toasted, buttered breadcrumbs, or, if you prefer, tomato sauce.
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Terry says
Mmmm yes. But did you edit this, I could swear I looked at this post a couple hours ago and instead of saying mmmm, it said have a taste or something like that? Because I was going to say you are such a tease!
I must try this asap
Kevin Lee Jacobs says
Terry – Yes, I edited after I published. Sorry about that. And to tease you further, I'm going to put that line back!
Eric says
Well, I tried to take a bite, but all I could taste was my computer's monitor. Seriously, those timbales look GOOD.
Marilyn says
Beautiful presentation Kevin. Do you hire out??? LOL
Brenda Johnson says
Once again I was the fortunate recipient of a sample(who now has a jealous son)!!! Savory velvet custard supporting crisp sweet kernels of corn, topped with a kiss of buttery crunchy crumbs- and a flourish of parsley that provides a pop of both color and flavor! (and possibly fiber we decided?) Delicious! Perfect served for a light lunch, an accompaniment to a meal- or just because! Thank you for sharing Kevin!
Kevin Lee Jacobs says
Eric – They are delicious!
Marilyn – Glad you liked the presentation, and thought to tell me.
Brenda – Thanks for writing such a poetic description of the timbale you sampled. You're the best taste-tester any gardening gourmet could have!
Deborah says
Do the timbales freeze well? If not, I'll just halve the recipe.
Ronald Christ says
Good timbale recipes in the Irma Rombauer “Joy of Cooking”—first edition, all those years ago. Why don't you identify the attractive plate your corn timbale is pictured on?
By the way, out here, a little north of Santa Fe, where there's scant rain and the snowfall is erratic, I use ice cubes to water the plastic jug green houses: they're easily slipped, provide the water appropriately according to the temperature, and, as long as no seedlings are up, they don't damage anything. Less chance of overwatering as well.
Nancy Shelly says
Much as I love to cook, I'm embarrassed to say that the first thing I noticed was the lovely old plate. I will certainly try the recipe. Will you leave the plate to me in your will?
despina says
It really demolded beautifully. I have always had trouble with demolding in the past. It is quite important for the overall effect of presentation.
It looked scrumptious
Kevin Lee Jacobs says
Deborah – I honestly don't know if timbales will freeze well. They can certainly be refrigerated for up to 24 hours. You don't have to reheat them — they are delicious cold.
Ronald Christ – Thanks for asking. The plate is Royal Albert “Moonlight Rose.” I bought a set of this bone china many, many years ago while visiting London.
Nancy Shelly – Click on “Houseplants” in the categories column here, and you'll find the teacups and saucers from the same set. I use these — on occasion — as jardinieres for my African violets!