Pumpkin Timbales with Shallot/Prosciutto Garnish
Total time: 40 minutes
I use fresh, cooked pumpkin or cooked pumpkin from my freezer. Use 'Pumpkin Pie Filling' or other canned pumpkin, which should be pure pumpkin with nothing else added.
Ingredients:
- 1 cup pumpkin, 245gr, 8.6oz
- 2 tbs Greek Yogurt, 31gr, 1oz yogurt
- 1 egg, 65gr, 2.3oz,
- nutmeg
- paprika
- Caramelized Shallots and Prosciutto
- 3 medium shallots, sliced, 150gr, 5.3oz
- 2 tsp olive oil, 9gr, .3oz
- 2 slices Prosciutto or Iberian Ham, sliced, 60gr, 2.1oz
Instructions:
- Butter 2 ramekins and line with buttered parchment or waxed paper.
- Make 2 more circles and butter one side for the top.
- Put the egg in a medium bowl and whisk lightly.
- Add yogurt and whisk.
- Add the pumpkin, nutmeg and stir well to combine.
- Spoon into ramekins. Put the paper circle, buttered side down, loosely on top.
- Put ramekins into a baking pan (I use a metal bread pan) with deep sides. Pour hot water into the pan coming half way up the sides of the ramekins.
- Bake in 400F (200C) oven for 30 minutes, until set - top will be firm.
- Remove from oven and carefully remove ramekins from hot water. Remove paper.
- Run a knife around edges of timbales and invert onto small plates.
- Sprinkle with a bit of Paprika.
- Garnish with Caramelized Shallots and Prosciutto.
- Caramelized Shallots and Prosciutto
- Heat 2 tsp olive oil in nonstick skillet over medium-low heat and add shallots. Sauté for 20 minutes, until starting to brown.
- Add ham and continue to sauté until nicely browned, about 10 minutes longer.
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Nutrition Information |
General Technical Details and Disclaimer:
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/