Corn timbales are a delightful and comforting dish that combines the sweetness of corn with the richness of eggs and milk. This recipe provides a simple yet flavorful way to transform canned corn into an elegant side dish or light entrée. The addition of seasonings like salt, paprika, onion juice, and a hint of sugar enhances the taste, while the use of a water bath in the baking process ensures a smooth and custardy texture. To elevate the presentation, the timbales are garnished with slices of broiled tomatoes, adding a burst of color and freshness to the plate.
INGREDIENTS:
- 1 cup of canned corn
- 4 eggs, slightly beaten
- ½ teaspoon of salt
- A pinch of paprika
- ½ teaspoon of onion juice
- ½ teaspoon of sugar
- 1¼ cups of milk
- Butter (for greasing)
- Slices of broiled tomatoes (for garnish)
INSTRUCTIONS:
- Prepare the Corn Mixture:
In a mixing bowl, combine 1 cup of canned corn with 4 slightly beaten eggs.
- Season the Mixture:
Add ½ teaspoon of salt, a pinch of paprika, ½ teaspoon of onion juice, and ½ teaspoon of sugar to the corn and egg mixture. Mix well to incorporate the seasonings.
- Add Milk:
Pour in 1¼ cups of milk into the mixture. Stir until all the ingredients are thoroughly combined.
- Grease the Timbale Moulds:
If using individual timbale moulds, grease them with butter to prevent sticking. If using a large mould, grease it accordingly.
- Pour the Mixture:
Carefully pour the corn and egg mixture into the buttered timbale moulds or a large mould.
- Prepare a Water Bath:
Place the filled moulds in a larger baking dish or roasting pan.
- Bake in a Water Bath:
Preheat your oven to the appropriate temperature, typically around 350°F (175°C). Set the baking dish with the moulds inside it on the oven rack. Pour hot water into the larger dish, reaching about halfway up the sides of the timbale moulds. This creates a water bath for even cooking.
- Bake Until Firm:
Bake the corn timbales in the preheated oven for approximately twenty minutes or until they are firm and set. The exact baking time may vary depending on the size of the moulds and your oven.
- Turn Out and Garnish:
Once the corn timbales are done, remove them from the oven. To unmould them, run a knife around the edges to loosen. Carefully invert the timbales onto a serving plate or individual plates.
- Garnish with Broiled Tomatoes:
For an appealing presentation, garnish the corn timbales with slices of broiled tomatoes. This adds color and complements the flavors.
- Serve Hot:
Serve the corn timbales while they are still hot for the best taste and texture.
TIPS:
- Corn Varieties: You can experiment with different types of canned corn, such as whole kernel or creamed corn, to vary the texture and flavor of your timbales.
- Seasoning: Adjust the seasonings to suit your taste preferences. You can add a bit more paprika for a smokier flavor or customize the seasoning blend with herbs like chopped chives or parsley.
- Water Bath: The water bath is essential for even cooking and preventing the timbales from overcooking or drying out. Ensure the water reaches about halfway up the sides of the moulds.
- Unmoulding: When unmoulding the timbales, be gentle to avoid breaking them. Running a knife around the edges and using a gentle tapping motion can help release them from the moulds.
- Broiled Tomatoes: Broiling the tomato slices adds a nice contrast to the creamy timbales. You can season the tomatoes with a bit of salt, pepper, and olive oil before broiling for extra flavor.
- Serving Suggestions: Corn timbales are versatile and can be served as a side dish alongside roasted meats, grilled chicken, or fish. They also make a delightful light meal on their own, perfect for brunch or a light lunch.
- Make-Ahead: You can prepare the corn mixture in advance and refrigerate it until you’re ready to bake the timbales. This can save time when you want to serve them fresh and hot.
