2 fluid ounces heavy cream
2 teaspoons grated Parmesan cheese
Softened butter as needed
Salt and pepper to taste
Makes 4 servings
Preheat the oven to 400ºF.
Simmer the carrots in boiling water until completely cooked through. Purée in a food processor. You will need 10 ounces of purée.
Add the eggs and the heavy cream and pulse the food processor to incorporate. Stir in the Parmesan cheese into the mixture and season with salt and pepper to taste.
Prepare 4-ounce aluminum cups or ramekins by greasing them with softened butter.
Add the purée to the container until in comes up to the inside lip. Place the cups in a roasting pan and add hot water to about 1/3 of the way up the sides of the cups. Cover with aluminum foil.
Place the pan into the oven. Cook until the timbales have set, about 25 minutes or until firm. They should not brown on top. Unmold when ready to serve.