Macaroni Pudding
Allergens: Eggs, Gluten, Milk
A sweet baked custard of macaroni, evaporated milk, egg and sugar, old-school nursery pudding served warm or cold.
Ingredients
- Salt 2 tsp
- Sugar 3 cup
- Butter 0.25 cup
- Eggs 4
- Evaporated milk 4 cup
- Macaroni 4 cup
- Nutmeg 2.5 tsp
- Raisins 1 cup
- Vanilla extract 2 tbsp
Method
- Add macaroni to large pan with sufficient water to cover (approximately 4 cups).
- Add salt and bring to boil until tender (approximately 25 -30 minutes).
- Meanwhile, beat eggs and sugar together, then add vanilla and nutmeg.
- Mix well and set aside.
- In a separate medium sauce pan, heat evaporated milk plus 1 cup of water and butter to almost a boiling point.
- Remove from heat and add to sugar mixture.
- Drain cooked macaroni.
- Add macaroni and raisins to the milk mixture and stir well. (This mixture will have quite a bit of liquid, but this will form a nice custard textured pudding once baked.).
- Grease a large baking dish with butter or margarine, add the macaroni mixture and sprinkle with additional nutmeg.
- Bake at 350° F for 1 hour or until golden brown. (Pudding should be firm enough to cut, but moist and not dry).