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Corn Timbales with Mushroom Sauce 1 cup freshly cut corn kernels 4 large eggs 1/4 cup grated onion 1 teaspoon salt Several dashes Tabasco sauce 1 cup heavy cream 1 1/4 cups finely chopped fresh mushrooms 1/2 cup sour cream 1/2 cup beef stock 2 tablespoons all-purpose flour 2 tablespoons butter Additional salt and pepper Combine the corn with the eggs, onion, salt, and Tabasco. Whip the cream and fold it into the corn mixture. Butter 4 individual ramekins. Fill each one 2/3 full and place on top of a rack in a pan of hot water. Bake the timbales in a preheated 325°F (160°C) oven for 20 to 30 minutes or until the custard is set. Remove. Make the mushroom sauce by combining all remaining ingredients until smooth, then heating it slowly in a pan until it becomes thick. Turn custard out of the ramekins and serve the timbales with the mushroom sauce. Serves 4.