Custard for Timbales

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Preparation info

  • 4

    servings
    • Difficulty

      Medium

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 cup Chicken Stock
  • ½ cup heavy cream
  • 4 eggs, lightly beaten
  • ½ teaspoon salt
  • ½ teaspoon paprika
  • teaspoon grated nutmeg
  • 1 tablespoon chopped parsley (optional)

Method

  1. Preheat oven to moderate (325°F.).

  2. Combine all the ingredients and beat well. Fill four greased individual molds two thirds full.

  3. Set the molds on a rack in a pan of hot water with the water extending to the level of the mixture. Bake for twenty minutes, or until firm. Unmold and serve with a creamed vegetable.

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