Ingredients

for 6 to 8 servings in 5-to-6-ounce (2/3-to-3/4-cup) molds

　　1 1/2 to 2 Tbs softened butter (for the molds)

　　4 “large” eggs

　　2 cups cooked, chopped, well-seasoned broccoli florets (page 25)

　　2 Tbs grated onion

　　1/2 cup fresh white bread crumbs (see page 46)

　　2 to 3 Tbs minced fresh parsley

　　1/2 cup (2 ounces) lightly pressed down grated Swiss, cheddar, and/or mozzarella cheese

　　1/2 cup cream or milk

　　1/2 tsp salt

　　Several grinds of white pepper

　　Drops of Tabasco, optional

　　

Step 1

Smear softened butter inside the molds, slide rack onto lower-third level of oven, and preheat to 350°F. Provide yourself with a roasting pan to hold the molds, and have a kettle of boiling water ready.

　　

Step 2

Whisk the eggs in a mixing bowl to blend yolks and whites, then fold in all the remaining ingredients. Taste carefully, and correct seasoning. Ladle the mixture into the molds, filling them by about two-thirds.

　　

Step 3

Arrange the molds in the roasting pan and set in the oven. Pull the rack out, and pour in enough boiling water to come halfway up the sides of the molds. Very gently push the rack in, and bake 5 minutes, then lower heat to 325°F and bake about 25 minutes more. Adjust oven heat so that water in pan is never boiling, just almost bubbling.

　　

Step 4

When Are They Done? When a skewer plunged into the center comes out clean.

　　

Step 5

Carefully slide the roasting pan out of the oven and let the molds settle for 10 minutes—or a little longer, if need be.

　　

Step 6

To unmold, one by one run a sharp, thin knife around the inside of each mold and reverse it, dropping the custard onto a warm plate.

　　

Step 7

Serving Suggestions. Top with a sprinkling of toasted and buttered bread crumbs, or a tomato sauce (see page 30), or a béchamel sauce (page 13) enriched with chopped fresh herbs.

　　

VARIATIONS

Step 8

A LARGE TIMBALE. Butter a 4-to-5-cup soufflé mold or high-sided baking dish and fill with the custard. Set in a roasting pan and pour in boiling water to come halfway up its sides. Bake as directed above.

　　

Step 9

FRESH CORN TIMBALE—CORN PUDDING. Follow the master recipe, but substitute 2 cups of fresh corn scraped off the cob (8 to 10 ears), and 1 tablespoon of chopped fresh parsley.

　　

Step 10

OTHER VARIATIONS. Cooked chopped spinach, asparagus tips, mushrooms, green and red peppers, shellfish, ham—any of these and more that you will think of can be substituted for the broccoli in the custard. It’s a versatile formula.

　　Julia's Kitchen WisdomKnopf