Broccoli Timbales

Directions

1. 1
   Preheat oven to 325*.
2. 2
   In large kettle or Dutch oven, bring 3 quarts water to a boil, add broccoli.
3. 3
   Return to a boil, until tender, 3-5 minutes.
4. 4
   Drain and immediately plunge in icy water to halt cooking,until cold, then drain well.
5. 5
   Reserve 8 small florets for garnish.
6. 6
   In small skillet, melt butter over medium heat.
7. 7
   Saute shallots until transparent, around 5 minutes, cool slightly.
8. 8
   In food processor bowl, puree broccoli and shallot and butter mixture.
9. 9
   Add remaining ingredients and process until smooth and creamy.
10. 10
    Can refrigerate this mixture until you are ready to bake.
11. 11
    Butter 8 (6 oz) ramekins or custard cups, or disposable foil cupcake size cups.
12. 12
    Divide pureed mixture evenly among ramekins.
13. 13
    Arrange ramekins in 9 X 13 baking pan, filling pan with boiling water to reach halfway up ramekins.
14. 14
    Cover loosely with foil.
15. 15
    Bake in 325* preheated oven until knife in center comes out clean, about 35-40 minutes.
16. 16
    To serve, run knife around edge of cups, invert on dinner plate.
17. 17
    Garnish each with a cooked broccoli floret.