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Cinnamon Custard Pasta Bake
This unique pasta bake combines hearty Bolognese sauce with a sweet, homemade cinnamon custard. The contrast between the savory meat sauce and the creamy spiced topping creates an unexpected and delicious flavor profile. Serve this unusual casserole for a weekend dinner when you want to try something completely different. Tender pappardelle noodles and salty Parmesan cheese balance the aromatic custard beautifully.
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
- 1Warm the Bolognese sauce in a pan and boil the pappardelle pasta until tender.
- 2Mix 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. Sprinkle the grated Parmesan cheese over the top and bake until the cheese turns golden brown. Garnish with fresh chopped parsley before serving.
- 3To make the custard, mix the granulated sugar, cinnamon stick, and milk in a saucepan and bring the mixture to a boil. Take the pan off the heat, let it cool for a few minutes, then cover it. Chill the mixture in the refrigerator for a minimum of eight hours.
- 4Once the milk mixture has chilled, set your oven to 325 degrees Fahrenheit. Warm the infused milk in a saucepan just until it scalds, then take out and discard the cinnamon stick.
- 5Whisk the eggs thoroughly in a mixing bowl. Slowly pour the hot milk mixture into the eggs while whisking constantly to prevent scrambling. Divide this liquid among six small custard cups. Place the cups into a shallow baking pan on the oven rack and carefully pour hot water into the pan until it reaches one inch up the sides of the cups.
- 6Cook the custard in the oven for 40 to 45 minutes. Check for doneness by inserting a knife into the center; it should come out clean. You can serve the custard warm or let it chill first.
- 7If you prefer to make a single large batch of custard instead of individual cups, pour the mixture into a one-quart casserole dish and bake it for roughly 60 minutes.