Ham Timbales are a classic vintage recipe that turns simple ingredients like milk, eggs, and chopped ham into an elegant dish. The mixture is baked in individual molds (called timbale molds) and cooked in a water bath until set, resulting in a tender, custard-like consistency. The timbales are flavored with onion juice, paprika, and pepper, giving them a subtle depth of flavor that pairs beautifully with the creamy richness of a Bechamel Sauce.
This dish was a popular choice for entertaining in the early 20th century, as it looks impressive while being surprisingly simple to prepare. Whether served as a main course or a side dish, Ham Timbales are a timeless recipe that showcases both flavor and presentation.
The Bechamel Sauce, included on the reverse card, is the perfect complement to the timbales. Made with butter, flour, stock, and cream, it adds a velvety, savory touch that enhances the mild flavor of the timbales. This versatile recipe also includes suggestions for substituting the ham with chicken, mushrooms, pimentos, or Parmesan cheese for a variety of options.
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Ham Timbales with Bechamel Sauce
Timbales History
Timbales originated in French cuisine and were adopted into American cooking during the late 19th and early 20th centuries. The term “timbale” refers to both the mold and the dish itself, which often features a custard or savory pudding base. These dishes were favored for their versatility and ability to showcase elegant presentation, especially during dinner parties or special occasions.
Bechamel sauce, one of the classic French “mother sauces,” became a staple in many recipes during this time. Its creamy texture and mild flavor made it a perfect pairing for delicate dishes like timbales. This recipe, which incorporates both timbales and Bechamel, reflects the influence of French cooking on American home kitchens.
Recipe Discussion
Ham Timbales are best described as a savory custard baked in individual molds. The base of the recipe is a mixture of milk, eggs, and seasoning, combined with chopped ham to add texture and flavor. Onion juice adds a subtle sharpness, while paprika gives the dish a gentle warmth. Baking the timbales in a water bath ensures even cooking and a smooth, tender texture.
The Bechamel Sauce enhances the dish by adding creaminess and richness. The combination of butter, flour, stock, and cream creates a velvety sauce that coats the timbales beautifully. This recipe is versatile enough to accommodate different fillings, making it a great way to use up leftovers or customize based on personal preferences.
Preparation Tips
- Grease Molds Well: Use butter or nonstick spray to ensure the timbales release easily after baking.
- Use a Water Bath: Place the molds in a pan of hot water to prevent the custard from curdling and ensure even cooking.
- Test for Doneness: The timbales are done when a knife inserted in the center comes out clean.
- Warm the Sauce: Prepare the Bechamel Sauce just before serving so it’s warm and smooth.
- Customize Fillings: Swap the ham for chicken, mushrooms, or other fillings to suit your taste.
Recommended Kitchen Products
The links below lead to top-rated products on Amazon—if you use our links, we can save more recipes.
- Timbale Molds: These individual molds are perfect for achieving the traditional shape and presentation of timbales.
- Mixing Bowl Set: Ideal for whisking together the egg and milk mixture.
- Pastry Brush: Use this to grease the molds evenly and prevent sticking.
- Saucepan: A quality saucepan ensures your Bechamel Sauce is smooth and lump-free.
Serving Suggestions
Ham Timbales are versatile and can be served in various ways. Here are some ideas:
- As a Main Course: Serve the timbales with steamed asparagus or green beans for a light meal.
- As a Side Dish: Pair them with roasted chicken or pork for a more substantial dinner.
- On a Buffet Table: Present the timbales as an elegant addition to a brunch or dinner spread.
- With Bechamel Sauce: Spoon the sauce generously over the timbales just before serving.
- With a Side Salad: A crisp green salad with a tangy vinaigrette complements the rich timbales and sauce.
A Versatile and Elegant Dish
Ham Timbales with Bechamel Sauce are a delightful example of how simple ingredients can be transformed into an elegant and flavorful dish. Whether served as a main course or a side, this vintage recipe offers timeless appeal. Its custard-like texture, savory ham, and creamy sauce make it a standout choice for any meal, from casual dinners to special occasions.
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Ham Timbales With Bechamel Sauce Recipe
Ham Timbales With Bechamel Sauce
These Ham Timbales combine milk, eggs, and chopped ham for a delicate, savory custard baked in individual molds. Served with a creamy Bechamel Sauce, this vintage recipe is elegant, flavorful, and perfect for special occasions.
Ingredients
Ham Timbales
- 1 cup milk
- 1 teaspoon salt
- 10 to 20 drops onion juice
- 4 eggs
- ¾ cup chopped ham
- Pepper and paprika to taste
Bechamel Sauce
- 2 tablespoons butter
- 3 tablespoons Gold Medal flour
- 1 cup stock
- ½ cup cream
- ⅛ teaspoon pepper
- ½ teaspoon salt
- ¼ teaspoon paprika
Instructions
- Preheat oven to 350°F.
- Grease six timbale molds generously with butter.
- In a mixing bowl, beat the eggs lightly.
- Add milk, salt, onion juice, and seasonings, whisking until smooth.
- Stir in the chopped ham, ensuring it is evenly distributed.
- Pour the mixture into the prepared molds.
- Cover with greased parchment paper.
- Place the molds in a baking dish filled with hot water to create a water bath.
- Bake or steam for 25 minutes, or until set.
- While the timbales bake, prepare the Bechamel Sauce.
- Melt butter in a saucepan over medium heat, then whisk in the flour and cook for 1–2 minutes.
- Gradually add the stock, whisking continuously to prevent lumps.
- Cook until thickened.
- Add the cream, salt, pepper, and paprika to the sauce.
- Stir until well combined and heated through.
- Carefully remove the timbales from their molds and serve warm with the Bechamel Sauce poured over the top.