Macaroni Pudding Without Eggs Food

HOMEMADE VANILLA PUDDING WITHOUT EGGS

Steps:

• In a pan combine sugar, cornstarch, and salt. Whisk in milk, cream (or half and half).
• Cook on medium to medium high heat, while continuing to whisk. Cook until the mixture starts to boil and thicken. You don't need to whisk constantly but you do need to stir or whisk often so that it doesn't burn.
• As soon as the mixture boils reduce heat to low. Continue stirring until mixture thickens. This will take 2-3 more minutes. It will thicken more as it cools, but you do want it to be a pudding like texture.
• Remove from heat and stir in vanilla and butter.
• Pour mixture into individual sized bowls or into a large bowl. Serve warm or cover with plastic wrap pressed directly on pudding to prevent a skin from forming on the top. Refrigerate until serving.

MACARONI PUDDING

Steps:

• Fill a medium saucepan two thirds with water and bring to the boil.
• Add the salt and pasta and cook for 10 to 14 minutes, according to the packet instructions. The pasta should be soft.
• Drain the pasta in a colander then return it to the saucepan.
• Measure out the milk in a jug and add the eggs, sugar and vanilla.
• Whisk to combine the custard mixture then pour it over the cooked macaroni, mixing well.
• Grease the pie dish with the butter then pour in the macaroni mixture and put the dish on a large baking tray.
• Bake in a preheated oven at 180 C/350 F/160 C FAN/Gas Mark 4 for an hour.

GRANDMA'S MACARONI PUDDING

Steps:

• Cook the macaroni in salted water and drain.
• Whisk remaining ingredients together, add macaroni.
• Pour into ovenproof vessel of your choice (I use a Pyrex rectangular dish)sprinkle nutmeg on top and bake for about 45 minutes at 170°C This time can vary depending on the quantity of custard and macaroni. And of course on how firm or soft you want it to set. Note that I tend to just watch the custard, and take it out of the oven when it's set. Depends on how wet the macaroni was, how big eggs are, if I sub cream inches.
• I've made some changes to this recipe (added some eggs, increased heat and cooking time, as well as upping sugar) so hopefully people meet with more success. I posted the recipe as written in Grandma's cook book, but have since experimented and found she must be like famous chefs, never record the actual recipe, in case some one else copies!
• Hoping for feedback about how this version goes.