molded@custard.ca

Colin Spencer in the egg section of Gourmet Cooking for Vegetarians (1978) features a number of recipes for timbales. These are prefaced with this marvellous description that is tantalizing:

No vegetarian book that I know of mentions timbales, but they are very good, either hot or cold, and can be flavoured in many ways. Essentially, a timbale is a kind of egg custard which is turned out of the dish and cut like a cake. It is light and delicate, and simple to make.