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Homemade 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.
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.