Corn Timbales
Submitted by jrhuffman
Individual baked corn custards with green onions and a crispy Parmesan breadcrumb topping. Scaled for two, low-calorie, and elegant enough for a dinner party side.
YIELD
2 servingsPREP
20 minCOOK
40 minREADY
60 minA timbale sounds fancy, but at its heart it’s really just a savory custard baked until just set. This version builds on sweet corn and green onions bound with eggs and skim milk, baked in individual casserole dishes for two.
The Parmesan breadcrumb topping goes on partway through baking so it has just enough time to turn golden and crunchy while the custard underneath finishes setting. The contrast between the crisp top and the soft, corny custard below is what makes this dish special.
It’s low-calorie enough for a weeknight but polished enough to serve alongside a steak at a dinner party.
Kitchen Tips
- Beat the eggs only slightly. You want a smooth custard, not a fluffy one. Over-beating introduces air that creates bubbles.
- The knife test is your best friend here. Insert it near the center and if it comes out clean, the timbales are done. Overbaking makes the custard rubbery.
- Sprinkle the breadcrumb topping on after the first 25 minutes so it doesn’t burn during the full bake time.
- These can be made with other cooked vegetables in place of corn. Try peas, asparagus, or roasted red pepper.
Ingredients
Directions
If desired, set aside some corn and green onion for a garnish.
In a med mixing bowl stir together eggs, milk, salt and pepper.
Stir in remaining corn and green onions.
Spray 2 individual 12 oz casseroles with non-stick cooking spray.
Divide egg mixture between casseroles.
Bake, uncovered, in a 325℉ (160℃) F oven for 25 minutes.
In a small mixing bowl stir together bread crumbs, Parmesan cheese, and margarine.
Sprinkle atop casseroles.
Bake, uncovered, for 15 minutes more or until a knife inserted near the center comes out clean.
Garnish with reserved corn and green onions, if desired.
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