Zutaten für Macaroni Pudding
- 4 cups whole milk
- Elbow Macaroni
- 4 large eggs
- ¾ cup granulated sugar
- Lemon Peel
- Vanilla
- Nutmeg
- Seedless Raisin
- Sour Cream
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Zubereitung von Macaroni Pudding
- Heat 4 cups of milk in a heavy-bottomed saucepan over medium heat.
- Add 1 cup elbow macaroni and simmer uncovered for 6-8 minutes, stirring frequently, until al dente.
- In a separate bowl, beat 4 large eggs until light and frothy.
- Gradually add ¾ cup granulated sugar to the beaten eggs, beating until the mixture is thick, pale, and lemon-colored.
- Gently pour the egg mixture into the saucepan with the cooked macaroni and milk. Stir well to combine.
- Stir in 1 teaspoon vanilla extract, ½ teaspoon ground nutmeg, and ½ cup raisins (optional).
- Pour the mixture into a lightly buttered 2-quart baking dish.
- Bake in a preheated 300°F (150°C) oven for 45-50 minutes, or until a metal knife inserted into the center comes out clean. The pudding should be set but still slightly jiggly in the center.
- Let cool slightly before serving warm or cold. Top with a dollop of sour cream or whipped cream for an extra touch of decadence.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
98g
Fat
23g
Carbs
16g
