Carrot-Thyme Timbales

Recipe by Chef Kate
READY IN: 1hr 30mins




  • Heat the oven to 325 degrees.
  • Butter 4 (6-ounce) custard cups or ramekins.
  • 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.
  • 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 purée until completely smooth.
  • Season with pepper to taste.
  • Add the egg and egg yolk and process until smooth. Divide among the cups.
  • Place the ramekins in a larger baking dish in the oven 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.