Escarole Souffléed Timbales with Parma Cream

For the timbales

• 3 tablespoons unsalted butter
• 4 cups chopped escarole leaves, blanched for 5 minutes, squeezed dry, and finely chopped

Heat the butter in a 2-quart enameled cast-iron pan. Toss the escarole into the pot. Season with salt and pepper and cook over medium-low heat, covered, until the greens are soft, about 35 minutes. There should be approximately 1 cup of cooked greens. Cool the cooked greens to lukewarm.

Meanwhile, butter six timbales and Preheat the oven to