Equipment
* optional
Ingredients
Vegetable Base
- 500 g carrots, peeled and sliced into rounds
- 250 ml water
- 30 g unsalted butter, room temperature
- 15 g honey
Custard
- 120 ml heavy cream
- 3 eggs, large
- ground nutmeg
- 4 g salt
- white pepper
Nutrition (per serving)
Method
Preheat the oven to 170°C/340°F. Generously grease 6 ramekins with butter to ensure easy unmolding later.
In a saucepan over medium heat, combine the sliced carrots, water, butter, and honey. Cover and simmer until the carrots are extremely tender and the liquid has almost entirely evaporated.
Transfer the cooked carrots to a blender. Add the heavy cream, eggs, nutmeg, salt, and white pepper. Blend on high speed until completely smooth and velvety.
Pour the mixture evenly into the prepared ramekins. Place the ramekins into a roasting pan and pour boiling water into the pan until it reaches halfway up the sides of the ramekins (bain-marie).
Bake carefully in the preheated oven for 30-40 minutes. The timbales are done when the centers are set but still wobble slightly when shaken, similar to gelatin.
Remove the ramekins from the water bath and let them rest on a wire rack for 10 minutes. This rest period is crucial for the structure to firm up before unmolding.
Run a thin knife around the edge of each mold, invert onto a plate, and lift the ramekin off gently.
Chef's Notes
- The water bath (bain-marie) is non-negotiable; it prevents the eggs from scrambling at the edges before the center cooks.
- If using older carrots which can be bitter, increase the honey slightly to balance the flavor.
- Serve alongside a light green salad with a lemon vinaigrette to cut through the richness of the custard.
- These can be made a day ahead and reheated gently, making them excellent for dinner parties.
Storage
Refrigerator: 3 days — Store in airtight container; texture may become denser.
Reheating: Reheat gently in a water bath or steamer to preserve texture.
