Mushroom and Manchego Cheese Timbale

• unsalted butter↗2 tablespoons
• very finely chopped carrots2 cups
• large scallions, finely chopped↗2
• finely chopped mushrooms1 1⁄2 cups

  about 1/4 pound

• heavy cream↗1 1⁄3 cups
• eggs↗3
• salt↗1 teaspoon
• paprika↗1⁄4 teaspoon

  preferably smoked Spanish

• nutmeg↗1
• grated spanish manchego cheese2 cups

Step-by-step instructions

1. 1

   Melt 1 tablespoon of the butter in a skillet and sauté the carrots and scallions slowly for about 5 minutes, until the carrots are tender.

2. 2

   Turn up the heat, add the remaining tablespoon of butter, and sauté the mushrooms for a minute or so.

3. 3

   In a bowl lightly beat together the cream, eggs, salt, paprika and nutmeg.

4. 4

   Stir in the cheese and the sautéed vegetables.

5. 5

   Butter 6 individual custard cups, divide the vegetable mixture among them, and place in a pan of hot water (bain-marie).

6. 6

   Bake at 325º F for 25 minutes, or until a knife inserted in the custard comes out clean.

7. 7

   Unmold and serve warm.

8. 8

   If you make them in advance, re-heat by covering with foil and returning to the bain-marie for 10 minutes.