Description

Creamy Macaroni Pudding is a comforting baked dessert featuring tender macaroni soaked in a spiced custard made with milk, cream, eggs, and sugar, then flavored with warm cinnamon and nutmeg, orange zest, and sweet raisins. It offers a unique twist on traditional puddings and is finished with a crisp caramelized sugar topping for a delightful texture contrast.

Ingredients

Scale

Dry Ingredients

1 cup macaroni (dry)
2 tablespoons granulated sugar
3 tablespoons brown sugar
1/2 teaspoon ground nutmeg
1 teaspoon cinnamon
1/2 teaspoon salt (for cooking pasta)
1/3 cup raisins (or cranberries)

Wet Ingredients

2 eggs (room temperature)
1 egg yolk (room temperature)
2 cups milk
1/3 cup cream
1 teaspoon vanilla extract
1 tablespoon unsalted butter (for greasing)
Zest of 1 orange

Instructions

Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to ensure it’s ready for baking when the pudding is assembled.
Boil Pasta: Bring a pot of water to a rolling boil, add salt, then add the macaroni. Cook for 10 to 14 minutes or until the pasta is tender but still holds shape—not mushy.
Drain Pasta: Drain the macaroni thoroughly and return it to the cooking pot to prepare for the custard mixture.
Make the Custard: In a large mixing bowl, whisk together milk, cream, eggs, egg yolk, granulated sugar, brown sugar, vanilla extract, ground nutmeg, and cinnamon until completely combined and smooth.
Combine Pasta and Custard: Pour the prepared custard over the drained macaroni in the pot. Stir gently but thoroughly until the macaroni is evenly coated. Then fold in the orange zest and raisins for added sweetness and aroma.
Prepare Baking Dish: Melt the butter and use it to grease a 2-quart baking dish evenly to prevent sticking and add flavor.
Transfer Mixture: Pour the macaroni and custard mixture into the buttered baking dish and level the surface with a spatula for even baking.
Bake: Place the baking dish on a large baking tray to catch any spills, then bake in the preheated oven for about 1 hour or until the custard is set and the top is lightly golden.
Serve: Once baked, sprinkle some granulated sugar on the top and carefully caramelize it using a kitchen torch to create a crisp, brûléed crust. Alternatively, dust with powdered sugar and serve with fresh fruits for a simple finish.

Notes

Use room temperature eggs to prevent curdling when mixing with cold milk.
You can substitute raisins with dried cranberries or chopped dried apricots for different flavor variations.
Ensure pasta is cooked al dente as it will continue to soften in the custard during baking.
The caramelized sugar topping adds a lovely contrast, but if you don’t have a torch, powdered sugar and fresh fruit make a delightful alternative.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve texture.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: International

Nutrition

Serving Size: 1/6 of recipe (about 150g)
Calories: 300 kcal
Sugar: 18 g
Sodium: 220 mg
Fat: 11 g
Saturated Fat: 6 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 2 g
Protein: 8 g
Cholesterol: 125 mg

Keywords: creamy macaroni pudding, baked macaroni custard, sweet macaroni dessert, cinnamon nutmeg pudding, caramelized sugar topping