Spinach Timbales

Name: Spinach Timbales
Ingredients: 3 pounds fresh spinach, cleaned; 1/4 cup water; 3 eggs, separated; 1 tablespoon grated Parmesan cheese (optional); 1/2 teaspoon salt; 1/4 teaspoon sugar; 1/4 teaspoon ground nutmeg; 1/8 teaspoon white pepper; 1 cup whipping cream, divided; 1 tablespoon butter or margarine; 1 tablespoon all-purpose flour; 1/4 cup milk; 1/4 teaspoon salt; Dash of pepper; 1 hard-cooked egg

15 ingredients

6 steps

Ingredients

3 pounds fresh spinach, cleaned
1/4 cup water
3 eggs, separated
1 tablespoon grated Parmesan cheese (optional)
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon ground nutmeg
1/8 teaspoon white pepper
1 cup whipping cream, divided
1 tablespoon butter or margarine
1 tablespoon all-purpose flour
1/4 cup milk
1/4 teaspoon salt
Dash of pepper
1 hard-cooked egg

Directions

1

Combine spinach and water in a Dutch oven. Bring to a boil; cover. Reduce heat; simmer 10 minutes. Drain well; chop.
2

Combine chopped spinach, egg yolks, cheese, if desired, 1/2 teaspoon salt, sugar, nutmeg, and white pepper in a medium saucepan. Cook over low heat 5 minutes, stirring constantly. Stir in 3/4 cup whipping cream; cook 2 minutes, stirring constantly. Remove from heat.
3

Beat egg whites (at room temperature) until stiff peaks form; gently fold into spinach. Spoon into 4 lightly greased 6-ounce custard cups. Place cups in a pan with 1 inch hot water. Bake at 325° for 30 minutes or until a knife inserted in center comes out clean.
4

Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add remaining 1/4 cup whipping cream and milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in 1/4 teaspoon salt and pepper.
5

Separate hard-cooked egg. Chop the white; stir into sauce. Grate yolk, and set aside.
6

Loosen edges of timbales with a knife. Invert custard cups onto serving plate, and turn out. Spoon sauce evenly over timbales; top with grated egg yolk.