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Carrot-thyme timbales

Time 1 hour 40 minutes
Yields Serves 4
Carrot-thyme timbales
(Beatrice De Gea/Los Angeles Times)
1

Heat the oven to 325 degrees. Butter 4 (6-ounce) custard cups or ramekins.

2

Heat 1 tablespoon butter and the oil in a medium saucepan. Add the carrots, garlic, thyme and salt and cook over medium heat, stirring occasionally, for 5 minutes. Add one-half cup water, cover the pan, reduce the meat to medium-low and cook until the carrots are soft, about 15 minutes. Remove from the heat and cool slightly.

3

Remove 12 carrot slices and arrange 3 over the bottom of each custard cup or ramekin (you can cut them in half to make them fit). Combine the remaining carrots in a blender with the cream and puree until completely smooth. Season with pepper to taste. Add the egg and egg yolk and process until smooth. Divide among the cups.

4

Place the ramekins in a larger baking dish and pour in boiling water to come halfway up the sides. Bake 1 hour. Remove from the oven and let stand 5 minutes. Run a small spatula around the rim of each and turn out each onto plates to serve, sliced-carrots side up.


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