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5 from 1 vote

Corn Timbales

Baked in custard cups and then unmolded onto a plate, Corn Timbales are a chic and delicious first course or luncheon dish. You can top the little "drums" with tomato sauce, salsa, or buttered bread crumbs.
Prep Time10 minutes
Cook Time30 minutes
Course: First course, Luncheon
Cuisine: French
Servings: 6

Equipment

  • Six 6-ounce oven-proof custard cups
  • A 9x13-inch baking dish to hold the cups

Ingredients

  • 2 cups fresh corn (from about 4 ears of corn)
  • 6 large eggs
  • 2/3 cup (80g) bread plain bread crumbs
  • 3 tablespoons minced onion
  • 1/4 cup (about 15g) fresh, minced parsley
  • 2/3 cup (160g) grated or shredded Swiss cheese
  • 2/3 cup (160g) heavy cream
  • 10 drops (or more or less) Tabasco sauce
  • A big pinch of salt and grinds of black pepper

Instructions

Making and forming the timbales:

  • If you are planning to bake the timbales immediately, preheat the oven to 350ºF (180°C). Also, grease the custard cups and boil water for the water bath in which the timbales will bake
  • Holding the cob over a big bowl, remove kernels by pushing straight down with a sharp knife. Add the eggs to the corn, and whisk vigorously to combine. Then whisk in the bread crumbs, onion, parsley, cheese, cream, Tabasco, and the salt and pepper.
  • Put the prepared custard cups in the baking dish. Divide the timbale batter among the cups. Then add enough boiling water to reach halfway up the sides of the cups.

Baking the timbales:

  • Bake in the preheated 350°F oven for exactly 10 minutes. Then lower the temperature to 325°F (170°C) and bake until a skewer inserted into the center of a timbale comes out clean -- 20-25 minutes. Remove the baking dish from the oven, but allow the timbales to sit in their water bath for 10 minutes or so.

Unmolding and serving the timbales:

  • Run a knife between timbale and the custard cup. Then set a plate over the cup, invert the two, and unmold.
  • If desired, top each timbale with either tomato sauce or salsa and a small sprig of parsley or cilantro. Enjoy hot, warm, or even cold from the fridge!

Notes

MAKE-AHEAD NOTE: The timbale batter can be prepared well ahead of time. Just cover and refrigerate for up to 24 hours.