Noodle Timbales with Pesto Cream Sauce

Noodle Timbales with Pesto Cream Sauce
Staff Writer
Noodle Timbales with Pesto Cream Sauce

Cara Howe

Noodle Timbales with Pesto Cream Sauce

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.

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

Notes

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.

Ingredients

  • 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*

Directions

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.

Nutritional Facts

Total Fat
30g
43%
Sugar
6g
7%
Saturated Fat
11g
46%
Cholesterol
131mg
44%
Carbohydrate, by difference
77g
59%
Protein
24g
52%
Vitamin A, RAE
169µg
24%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
52µg
58%
Calcium, Ca
474mg
47%
Choline, total
93mg
22%
Fiber, total dietary
4g
16%
Fluoride, F
1µg
0%
Folate, total
240µg
60%
Iron, Fe
4mg
22%
Magnesium, Mg
89mg
28%
Manganese, Mn
1mg
56%
Niacin
9mg
64%
Pantothenic acid
2mg
40%
Phosphorus, P
570mg
81%
Riboflavin
1mg
91%
Selenium, Se
85µg
100%
Sodium, Na
644mg
43%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
81g
3%
Zinc, Zn
4mg
50%

Noodle Shopping Tip

Staples of Asian cuisine such as ginger, daikon, rice vinegar, and spicy chile sauces like Sriracha add bright, fresh flavors without lots of fuss.

Noodle Cooking Tip

Sriracha has good heat but also has flavor - its mild sweetness comes from sun-ripened chile peppers as well as sugar and garlic.