1 / 1
Cinnamon Custard Pasta Bake
Crispy on the edges and impossibly creamy in the center, this unusual pasta bake bridges the gap between sweet and savory. You'll toss tender pappardelle in a rich Bolognese sauce, then crown it with a homemade cinnamon-infused custard and salty Parmesan. It's an unexpected flavor combination that works surprisingly well for an adventurous weekend dinner. The warm spices cut through the hearty meat sauce, creating a deeply comforting dish you won't soon forget.
Equipment
- Oven
- Stovetop
Ingredients
- 4 ounces Bolognese sauce 2 ounces cinnamon custard (recipe follows) 2 tablespoons Parmesan, grated 4 ounces pappardelle pasta
- ½ cup granulated sugar 6 inches of cinnamon stick 2 cups milk 3 large eggs
Instructions
- 1Combine the granulated sugar, cinnamon stick, and milk in a saucepan and bring to a boil. Remove from the heat, cool slightly, and cover. Refrigerate for at least 8 hours to infuse the flavors.
- 2Preheat the oven to 325 degrees Fahrenheit. Reheat the chilled milk mixture in a saucepan just until it scalds, then discard the cinnamon stick.
- 3Whisk the eggs thoroughly in a large bowl. Slowly pour the hot milk mixture into the eggs while whisking constantly. This tempers the eggs so they don't scramble.
- 4Divide the custard mixture among six 5-ounce cups. Place the cups into a shallow baking pan on the oven rack. Carefully pour hot water into the pan until it reaches 1 inch up the sides of the cups.
- 5Bake for 40 to 45 minutes, or until a knife inserted into the center comes out clean. Carefully remove the cups from the water bath.
- 6Boil the pappardelle pasta until tender, then drain. Warm the Bolognese sauce in a large skillet.
- 7Toss the cooked pasta with the warm meat sauce and divide it into oven-safe bowls. Drizzle the prepared cinnamon custard around the rim of the pasta.
- 8Sprinkle the grated Parmesan cheese over the top. Bake until the cheese turns golden brown. Garnish with fresh chopped parsley.
Notes
- Make ahead: The custard base needs at least 8 hours to chill and infuse, so plan to start this recipe the day before.
- Variation: For one large custard instead of individual cups, pour the mixture into a 1-quart casserole dish and bake for roughly 60 minutes.
- Leftovers: You'll have extra custard from this recipe. Enjoy the remaining cups as a sweet standalone dessert.