Carrot-Thyme Timbales

• tablespoon unsalted butter, plus extra↗1
• unsalted butter, for greasing baking dishes↗
• tablespoon peanut oil1
• lb carrot, peeled and thinly sliced (about 7 medium)↗1
• large garlic clove, thinly sliced↗1
• tablespoon fresh thyme, chopped fresh↗1
• teaspoon sea salt↗1⁄2
• cup heavy cream↗1⁄2
• fresh ground black pepper↗
• egg↗1
• egg yolk↗1

Step-by-step instructions

1. 1

   Heat the oven to 325 degrees.

2. 2

   Butter 4 (6-ounce) custard cups or ramekins.

3. 3

   Heat 1 tablespoon butter and the oil in a medium saucepan.

4. 4

   Add the carrots, garlic, thyme and salt and cook over medium heat, stirring occasionally, for 5 minutes.

5. 5

   Add one-half cup water, cover the pan, reduce the meat to medium-low and cook until the carrots are soft, about 15 minutes. Remove from the heat and cool slightly.

6. 6

   Remove 12 carrot slices and arrange 3 over the bottom of each custard cup or ramekin (you can cut them in half to make them fit).

7. 7

   Combine the remaining carrots in a blender with the cream and purée until completely smooth.

8. 8

   Season with pepper to taste.

9. 9

   Add the egg and egg yolk and process until smooth. Divide among the cups.

10. 10

    Place the ramekins in a larger baking dish in the oven and pour in boiling water to come halfway up the sides.

11. 11

    Bake 1 hour.

12. 12

    Remove from the oven and let stand 5 minutes.

13. 13

    Run a small spatula around the rim of each and turn out each onto plates to serve, sliced-carrots side up.