Macaroni Pudding

Summary

Pasta - Cayman Islands

Ingredients

• 60 ml ButterOriginal: 0.25 cups
  Swaps (2)
• 4 Egg
  Swaps (2)
• 2 teaspoons Salt
• 720 ml SugarOriginal: 3 cups
• 240 ml WaterOriginal: 1 cup
• 2 tablespoons Vanilla Extract
• 240 ml RaisinsOriginal: 1 cup
• 960 ml Evaporated MilkOriginal: 4 cups
• 2 teaspoons Nutmeg (1/2)
• 960 ml macaroniOriginal: 4 cups
  Swaps (1)

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

1. 1

   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.)

2. 2

   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).