Cook the Noodles: Bring a saucepan of salted water to a boil.
Cook the egg noodles until al dente, then drain very well.
Transfer to a large bowl to cool slightly.
Mix the Custard: Add the beaten eggs, ½ cup cream, milk, Parmesan cheese, salt, and pepper to the noodles.
Stir until thoroughly combined.
Prepare the Ramekins: Preheat the oven to 375°F / 190°C. Generously butter eight 1-cup (240 ml / 8.1 fl oz) ramekins or custard cups and fill them evenly with the noodle mixture.
Create a Water Bath: Place the filled cups in a large baking dish. Carefully pour hot water into the dish until it reaches one-third of the way up the sides of the cups. This step is essential for a silky, even bake.
Bake to Perfection: Bake for 20-25 minutes, or until a knife inserted into the center comes out clean.
Warm the Sauce: While the timbales bake, gently heat the ⅓ cup cream and pesto in a small saucepan over low heat, stirring constantly until hot.
Do not allow it to boil.
Unmold and Serve: Carefully remove the cups from the water bath. Run a thin knife around the edges to loosen the timbales, then invert them onto a serving platter. Spoon the warm pesto sauce over the top and serve immediately.
Add finely chopped sautéed mushrooms, wilted spinach, or sun-dried tomatoes to the noodle mixture for extra flavor and texture.
