Pumpkin Timbales with Shallot/Prosciutto Garnish

Total time: 40 minutes
   Canned pumpkin, which is normally pure pumpkin with nothing added, is a delicious vegetable, suitable for much more than pies.

  Ingredients:

• 1 cup (8oz, 240gr) pumpkin purée
• 2 tbs Greek or plain yogurt
• 1 egg
• nutmeg
• paprika
• Caramelized Shallots and Prosciutto:
• 3 medium shallots
• 2 tsp olive oil
• 2 slices Prosciutto or Iberian Ham, sliced

 Instructions:

• Butter 2 ramekins and line bottom with buttered parchment or waxed paper.
• Make 2 more circles and butter one side for the top.
• Put the egg in a medium bowl and whisk lightly.
• Add yogurt, nutmeg, and whisk.
• Add the pumpkin and stir well to combine.
• Spoon into ramekins.  Put the paper circle, buttered side down, loosely on top.
• Put ramekins into a baking pan (I use a bread pan) with deep sides. Pour hot water into the pan coming half way up the sides of the ramekins.
• Bake in 400F (200C) oven for 30 minutes, until set - top will be firm.
• Caramelized Shallots and Prosciutto:
• Slice shallots. 
• Heat 2 tsp olive oil in nonstick skillet over medium-low heat and add shallots.
• Sauté for 20 minutes, until starting to brown. 
• Add ham and continue to sauté until nicely browned, about 10 minutes longer.
• To finish:
• Remove timbales from oven and carefully remove ramekins from hot water.
• Remove paper. Run a knife around edges of timbales and invert onto small plates. Remove bottom paper
• Sprinkle with a bit of Paprika.
• Garnish with Caramelized Shallots and Prosciutto.