Sweet Macaroni
Ingredients
Directions
Prepare the macaroni
Soak the macaroni in water for 12 hours.
Boil the soaked macaroni in milk over low heat until soft.
Strain the macaroni and layer it in a glass dish with preserve.
Add custard and chill
Prepare a boiled custard and pour it over the macaroni while hot.
Refrigerate the dish overnight before serving.
Garnish the top with sliced citron or comfits.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Pipe macaroni
- Forms the bulk of the dish and gives it a soft, tender body once cooked.
- Milk
- Cooks the macaroni until soft and gives the dish a creamy, moist texture.
- Preserve
- Adds sweetness and fruity flavour that runs through the layers.
- Boiled custard
- Adds richness and moisture that softens and binds the layered macaroni.
The step that matters
Boiling the macaroni in milk over low heat. Milk scorches and can boil over when heated quickly, and its proteins and sugars brown on the bottom of the pan. Low heat lets the pasta soften evenly while the milk stays smooth.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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