Mushroom And Manchego Cheese Timbale

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

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

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

Stir in the cheese and the sauted vegetables.

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

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

Unmold and serve warm.

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

unsalted butter, carrots, scallions, mushrooms, heavy cream, eggs, salt, paprika, nutmeg, manchego cheese