Noodle Timbales With Pesto Cream Sauce

3 from 1 ratings

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'.

Servings

servings

Ingredients

2 cup fine egg noodles
6 eggs, beaten well
5/6 cup 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 cup 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.