Tender Tennessee Timbales
You will need:
- 3 cups cooked, squeezed dry, and chopped spinach
- 1/4 cup finely minced onion
- 1/4 cup butter
- 1/3 cup grated parmesan cheese
- 1 cup cream
- 3 eggs
- Salt, Pepper, Nutmeg to taste
Preheat oven to 325 degrees.
Butter 6 large ramekins generously. Place them in a 2 inch deep pan (a broiler pan could work). Fill a medium sized pot with water and bring water to a boil to use for a “bain-marie,” also known as a water bath or double boiler method. There needs to be enough of the hot water to come 1/2 way up sides of ramekins.
Melt the butter in large sauté pan and cook the onion until it soft. Add the cooked spinach and stir in with the onion. Add the cream slowly and cook until cream is absorbed by spinach and mixture comes together.
Remove to a bowl and allow to cool. Serves 6.
In a large bowl, beat the eggs lightly and add the salt, pepper, parmesan and nutmeg. Add the spinach and mix well. Spoon mixture into ramekins filling only ¾ of the way.and set in pan. Pour water in carefully around ramekins and bake about 25 minutes or until they are set, and firm. Remove from water and keep warm until ready to serve. Unmold by running a knife around the edge and inverting onto a plate.