Modern Egg Timbales

Ingredients

• 2 tablespoons Butter (Divided, 1 tbsp for sauce, 1 tbsp for greasing)
• 1 tablespoon All-purpose flour
• 0.75 cup Whole milk
• 3 Large eggs (Separated)
• 1 tablespoon Fresh parsley (Chopped)
• 0.5 teaspoon Salt
• 0.125 teaspoon Black pepper
• 0.0625 teaspoon Celery salt (Pinch)
• 0.0625 teaspoon Cayenne pepper (Pinch)
• 1 cup Tomato sauce (For Tomato Cream Sauce)
• 0.5 cup Heavy cream (For Tomato Cream Sauce)
• 1 teaspoon Sugar (For Tomato Cream Sauce)
• 0.25 Onion (Finely chopped, for Tomato Cream Sauce)

Instructions

1. 1Preheat oven to 325°F (160°C). Butter four ramekins or small timbale molds with 1 tablespoon of butter. Set aside.
2. 2In a small saucepan, melt 1 tablespoon of butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to form a roux. Gradually whisk in the milk until smooth. Cook, stirring constantly, until the sauce thickens slightly, about 2-3 minutes.
3. 3Remove the sauce from the heat. In a separate bowl, beat the egg yolks until slightly thickened and pale. Gradually whisk a small amount of the hot sauce into the egg yolks to temper them. Then, pour the egg yolk mixture into the saucepan and whisk to combine. Stir in the parsley, salt, pepper, celery salt, and cayenne pepper.
4. 4In a clean, dry bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the sauce mixture until just combined. Be careful not to overmix.
5. 5Pour the mixture into the prepared ramekins. Place the ramekins in a baking dish and add hot water to the dish, coming halfway up the sides of the ramekins (water bath). Bake in the preheated oven for 30-35 minutes, or until the timbales are firm and set. A knife inserted into the center should come out clean.
6. 6While the timbales are baking, prepare the Tomato Cream Sauce. In a saucepan, sauté the chopped onion until softened. Add the tomato sauce and sugar. Simmer for 5 minutes. Stir in the heavy cream and heat through. Do not boil.
7. 7Let the timbales cool slightly before unmolding. Serve warm with the Tomato Cream Sauce.