Carrot Timbales

Carrot Timbales
Author: Faye Levy
Prep time:
Cook time:
Total time:
Serves: 4
  • 1 pound (450 g) carrots, peeled and cut into medium slices
  • 1 tablespoon butter
  • 3 eggs
  • ½ cup (120 ml) milk, whole
  • Salt and freshly ground pepper
  • Pinch of sugar
  1. Preheat oven to 400°F (200°C). Generously butter 4 5-ounce (150 ml) ramekins.
  2. Put carrots in a saucepan, cover them with water, and add a pinch of salt. Bring to a boil, cover, and cook about 15 minutes, or until very tender. Drain thoroughly. Purée in a food processor until smooth.
  3. Melt butter in saucepan used to cook carrots. Add carrot purée and cook over low heat, stirring often, about 3 minutes, or until butter is absorbed and excess moisture evaporates. Remove from heat.
  4. In a medium bowl, whisk eggs with milk. Gradually whisk in carrot purée. Season to taste with salt, pepper, and sugar.
  5. Divide carrot mixture among ramekins, tapping each to pack down mixture. Smooth tops, set them in a roasting pan in the oven. Add enough boiling water to pan to come halfway up the sides of the ramekins.
  6. Bake 35-40 minutes, or until firm to the touch; a cake tester inserted into centers should come out dry. Add water to the roasting pan as needed so it doesn’t become dry.
  7. Remove molds from water bath and let cool for 2-3 minutes. Carefully run a thin-bladed knife around edge of each ramekin. Set small plate atop each mold and invert. Holding them together, tap on towel-covered work surface. Gently lift of the mold. Repeat with each ramekin. Serve hot, room temperature, or cold.


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