Noodle Timbales with Pesto Cream Sauce

Noodle Timbales with Pesto Cream Sauce
Cara Howe


  • 2 Cups  fine egg noodles
  • eggs, beaten well
  • 5/6 Cups  heavy or whipping cream
  • 1/3 Cup  milk
  • 1/2 Cup  grated Parmesan
  • 1/4 Teaspoon  salt
  •   Freshly ground pepper, to taste
  •   Butter, for the ramekins
  • 2/3 Cups  pesto or winter pesto*

Timbales are little custards that are so named because their shape resembles a kettledrum — timbale in French. These noodle timbales are especially rich and luscious, and need only a salad and side vegetable as accompaniments. They are virtually foolproof and reheat very well.

See all noodle recipes.

Click here to see Easy Vegetarian Recipes That Are 'Simply Satisfying'.


Fill a medium-sized saucepan with water and bring to a boil. Add the noodles and cook until al dente. Drain very well, then put in a large bowl and let cool slightly.

Add the beaten eggs, ½ cup of the cream, milk, Parmesan, and salt. Season with pepper, to taste, and mix well. (May be prepared to this point up to 8 hours in advance, covered, and refrigerated.)

Preheat the oven to 375 degrees.

Butter eight 1-cup custard cups or small soufflé dishes and fill evenly with the mixture. (Smaller cups can be used but be sure to adjust the cooking time accordingly.) Place the custard cups in a large baking dish and fill the dish with enough hot water to reach 1/3 up the sides of the cups. (This bain-marie, or water bath, ensures gentle, moist cooking and is essential.) Bake until a knife inserted in the center of one comes out clean, for 20-25 minutes.

Meanwhile, make the sauce. Combine the remaining cream and the pesto in a small saucepan and heat over low heat until piping hot, stirring constantly.

Remove the cups from the baking dish, and loosen the timbales by inserting a knife around the edges. Invert them onto a platter (or dry the baking dish they were in and use that if it is suitable), and spoon the sauce over them. Serve immediately.


Note: If you are not going to serve all of the timbales at one sitting, you can keep them in the cups and they will reheat very well the next day. Place them in a saucepan with about 1 inch of water, cover the pan, and heat over medium heat until hot throughout, about 10-15 minutes.

*Note: Click here to see the Pesto Recipe or click here to see the Winter Pesto Recipe.


Calories per serving:

452 calories

Dietary restrictions:

Low Carb Sugar Conscious

Daily value:



  • Fat 126g 194%
  • Carbs 87g 29%
  • Saturated 64g 319%
  • Fiber 4g 15%
  • Trans 0g
  • Sugars 15g
  • Monounsaturated 39g
  • Polyunsaturated 16g
  • Protein 80g 161%
  • Cholesterol 1,457mg 486%
  • Sodium 3,155mg 131%
  • Calcium 1,241mg 124%
  • Magnesium 138mg 35%
  • Potassium 1,107mg 32%
  • Iron 9mg 51%
  • Zinc 8mg 55%
  • Phosphorus 1,619mg 231%
  • Vitamin A 1,256µg 140%
  • Vitamin C 3mg 4%
  • Thiamin (B1) 1mg 74%
  • Riboflavin (B2) 2mg 141%
  • Niacin (B3) 7mg 36%
  • Vitamin B6 1mg 44%
  • Folic Acid (B9) 332µg 83%
  • Vitamin B12 4µg 72%
  • Vitamin D 9µg 2%
  • Vitamin E 9mg 45%
  • Vitamin K 23µg 29%
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