The aromatic flavor of fresh herbs permeates these delicate, savory custards called Timbales. Serve them as a first course, or to go with an entree for a light summer luncheon or supper.

To season the timbales, choose fresh basil, dill, marjoram, oregano and tarragon. We suggest specific meat, poultry and fish accompaniments for each herb. 1/4 c. minced shallots or green onions (white part only) 3 eggs 1 c. whipping cream 1/8 tsp. each ground white pepper & nutmeg Minced fresh herbs (amounts follow for each type) Salt Sprigs of fresh herb to match flavor of timbales, optional

Use 1/2 tablespoon of the butter to thoroughly coat the bottom and sides of 4 (1/2 cup size) timbale molds or custard cups. Set molds in a 9 x 13 inch pan.

Melt the remaining 2 tablespoons butter in an 8 to 10 inch frying pan over medium heat. Add the shallots; cook and stir just until shallots begin to brown. Set aside to cool to room temperature.

Beat together the eggs, cream, pepper, nutmeg, fresh herb and cooked shallots until thoroughly blended. Salt to taste. Pour equal amounts of custard mixture into the buttered timbale molds. Set baking pan containing molds on middle rack of a 350 degree oven; pour enough hot water into baking pan to come halfway up the sides of the molds. Lightly cover the entire pan with foil.

Bake in a 350 degree oven until custards appear set when lightly shaken, 30-35 minutes. Lift molds from water; let stand until butter on the surface is reabsorbed, 10-15 minutes. To remove custards from molds, slip a knife around the sides and invert sharply onto a baking sheet or serving plates.

To more custards, slide a wide spatula under them, one at a time and lift carefully. Serve hot or at room temperature. Garnish with herb sprigs. Makes 4 servings.

Basil Timbales: Use 2 1/2 tablespoons minced fresh basil leaves. Serve with thin slices of roast chicken or turkey and sliced tomatoes drizzled with an oil and vinegar dressing.

Dill Timbales: Use 2 1/2 tablespoons minced fresh dill. Serve with thin slices of smoked salmon or lox, poached or baked fresh salmon, rockfish, or poached or sauteed small trout.

Marjoram or Oregano Timbales: Use 2 tablespoons minced fresh marjoram or oregano. Serve with grilled Italian sausages, or thinly sliced baked or boiled ham, or salami.

Tarragon Timbales: Use 2 tablespoons minced fresh tarragon. Serve with thinly sliced roast beef, lamb or chicken.