Cut wild garlic into very fine strips, butter small Ramequinfoermli well. Preheat the oven to 180 °C.
Mix the eggs, cream and milk well, season with pepper, salt, curry and turmeric and add the wild garlic. Pour this quantity into the ramekins. Cover the bottom of a large ovenproof dish with a double-folded kitchen towel. Place the ramekins in it. Bring the water to a boil and pour enough boiling water around the ramekins so that they are halfway in the water bath. Put the Timbals in the heated stove on the second rack from the bottom and cook at 180 °C for 20 minutes until firm. If you are brave, you can turn them over, but you can also serve the timbal in the mold, accompanied by a dandelion salad.
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