To celebrate Monday, I decided to again make Craig Claiborne's egg timbales, which are creamy, custardy unsweetened puddings with a generous amount of finely chopped herbs. It's been years since I've looked up that recipe! The only thing I was wishing I had added was a tablespoon of good Swiss cheese, but that's an indulgence - I do love cheese. The timbales are very mild and soothing, and elegant enough for a brunch.
Here's the recipe I made today:
1 cup whole milk or light cream, scalded (which means heated to just under simmering or boiling)
3 large eggs, slightly beaten with a fork
1/2 teaspoon kosher salt
1 tablespoon minced scallions, greens included
1 tablespoon finely minced fresh dill (you can also use parsley)
1/2 teaspoon dried tarragon
Swiss cheese, grated, 1 tablespoon (optional)
Preheat oven to 325F.
Heat a kettle of water to just boiling.
Butter 3 standard ramekins or small ovenproof cups.
Add the scalded milk or cream to the eggs, whisking, then add the salt, herbs, scallions and the cheese, if desired.
Ladle the mixture into the ramekins. Since they do not puff up, you can fill to just under the top of the ramekins.
Place the cups into a deep sided pan (I used a small cake pan with 2 inch sides), then pour the simmering water into the pan no higher than 3/4ths up the sides of the ramekins.
Set in oven for 35 minutes, or until a knife inserted in the middle of the ramekin comes out clean and the mixture is firm.
Serve with toast, English muffins, or a thick slice of buttered French bread.
Makes 3 servings.
Today I am sealing my bedroom floor, which is beautiful old wood - but after 150 years or so, has shrunk, leaving large cracks that let the cold air (and the mold) straight into my bedroom. After that can I put down a rug or carpeting so no more cold feet in the winter:)