CookEat Recipe
Macaroni Timbales
Short macaroni tubes bound with Parmesan and egg yolks, gently set in individual water-bath moulds and turned out to serve.
Method
Steps
Step 1
Preheat a conventional oven to 180°C. Lightly butter six small individual ovenproof pudding moulds. Bring the two quarts of water to a boil with the one teaspoon of salt. Add the four ounces of macaroni and cook until very tender, using forty minutes as a guide and checking earlier. Drain on a sieve and cut into half-inch lengths.
Step 2
Put the drained macaroni in a small saucepan with the one gill of milk, half gill of cream, separate two saltspoons of salt, half saltspoon of cayenne pepper and half saltspoon of grated nutmeg. Cook gently for five minutes, stirring to keep it from catching.
Step 3
Take the pan off the heat and briskly stir in the one ounce of grated Parmesan and the two egg yolks. Return to gentle heat and mix briskly for about two minutes, keeping the mixture cohesive without a vigorous boil.
Step 4
Divide all the macaroni mixture among the six buttered moulds and stand them in a baking tin. Pour hot water into the tin until it reaches halfway up their sides. Bake for about ten minutes as a guide, continuing until the timbales are set enough to hold their shape and the centre of each reaches 160°F (71°C).
Step 5
Carefully lift the moulds from the hot water. Loosen the sides if needed, turn the timbales out onto a serving dish and serve promptly.
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