Timbales can involve a number of ingredients but need to have a base ingredient that holds the dish together when it's unmolded. The molds can be a number of shapes but typically taper towards the bottom for easy unmolding. I only had some ramekins, so that's what I went with. This is a great comfort-food dish to enjoy during the winter as it's essentially a spinach custard. The secret ingredients that really make this so full flavored is the chicken broth that is reduced almost to a glaze and then added to the milk/cream base and browning the butter before sauteeing the spinach in it. The sauteed tomatoes adds a burst of flavor contrast. This goes great with a salad for lunch or with roast meats for dinner. Really yummy and soul satisfying.

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