Pasta pudding with meringue

Name: Pasta pudding with meringue
Ingredients: 400 g pasta (snails) 1 l milk (fresh) cinnamon stick 1 piece star anise (optional) 160 g sugar 3 eggs (I used country eggs) a pinch of salt Meringue: 2 medium egg whites 100 g granulated sugar a pinch

Children - Pasta pudding with meringue by Lucretia J. - Recipia

Pasta pudding with meringue is the kind of dessert I make when I'm in the mood for something warm, simple, and filling. The pasta is cooked directly in milk, along with cinnamon and star anise, then mixed with egg yolks and whipped egg whites. Finally, the pudding is baked, topped with meringue, and put back in the oven for a bit to set. I used small shells, but the important thing is to use pasta that holds its shape well during cooking. Quick Info Total time: approximately 48 minutes for boiling, baking, and drying the meringue, not including cooling time Preparation time: not specified separately; includes preparing the eggs and the mixture Cooking and baking time: 8 minutes for pasta, 20 minutes for the first bake, and an additional 5 minutes at 110 degrees Celsius, followed by 15 minutes with the oven off and the door ajar Servings: the quantity can be baked in two 17 cm molds or in a 24 cm mold; the exact number of servings depends on how it is cut Difficulty: medium Recipe type: baked dessert, suitable for cold days and family meals Ingredients For the pasta pudding 400 g pasta, preferably small shells 1 l fresh milk 1 stick of cinnamon 1 piece of star anise, optional 160 g sugar, divided as follows: 20 g for the milk 40 g for the egg yolks 100 g for the egg whites in the mixture 3 eggs 1 pinch of salt For the meringue 2 medium egg whites 100 g granulated sugar 1 pinch of salt 3 drops of vinegar Instructions 1. Place the milk in a non-stick pot. Add the stick of cinnamon, star anise if using, and 20 g of sugar. Allow the milk to come to a boil. 2. When it starts to boil, add the pasta and reduce the heat. Cook gently for 8 minutes, stirring carefully from time to time. The pasta should cook in the milk and absorb some of the liquid without sticking to the bottom of the pot. 3. Turn off the heat and remove the stick of cinnamon and star anise from the mixture. Set the pasta aside while you prepare the eggs. There’s no need to rinse them. 4. Preheat the oven to 180 degrees Celsius. 5. Separate the 3 eggs. Place the yolks in a bowl and mix them with 40 g of sugar until they significantly increase in volume and lighten in color. The original recipe states that the volume should triple; this step takes a few minutes, depending on the mixer. 6. Clean and degrease the mixer blades before whipping the egg whites. Beat the egg whites with a pinch of salt. When they start to foam, gradually add the remaining 100 g of sugar for the mixture. Continue beating until the sugar is no longer felt in the foam and the egg whites form stiff peaks. 7. Gently fold the beaten yolks into the cooked pasta. Use a spatula and mix carefully, being careful not to deflate the volume created by the mixing. 8. Then add the beaten egg whites and fold them in with the spatula as well. The mixture should be homogeneous, but avoid mixing more than necessary. 9. Prepare the baking molds and line them with parchment paper. You can use two 17 cm diameter molds or one 24 cm diameter mold. The original recipe used two molds, one detachable and one conical. 10. Divide the mixture between the molds and place them on the middle rack of the oven. Bake the pudding for 20 minutes at 180 degrees Celsius. 11. Meanwhile, prepare the meringue. Place the 2 egg whites in a clean, degreased bowl. Add the pinch of salt and the 3 drops of vinegar, then begin to beat until you achieve soft peaks. 12. Gradually add the sugar, one tablespoon at a time. Beat after each addition until the sugar dissolves before adding the next. In the end, the meringue should be glossy and form stiff peaks. 13. Remove the molds from the oven after the first 20 minutes. Place the meringue in a piping bag with a simple tip and distribute it over each pudding. You can also spread it with a spatula, but piping gives a more uniform layer. 14. Return the molds to the oven. Lower the temperature to 110 degrees Celsius and turn on the fan. Let the puddings bake for another 5 minutes. 15. Turn off the oven heat, but keep the fan on. Leave the oven door ajar and let the puddings sit inside for another 15 minutes. 16. Remove the molds from the oven and let the pudding cool completely before serving. The meringue is fragile while the dessert is hot, and the pudding sets better after cooling. Why I make this recipe often I love that the pasta cooks directly in the milk, eliminating the need for a separate sauce. It's a simple recipe with common ingredients, but the final texture is more interesting than that of a classic pudding: the base is soft and flavorful, while the meringue layer remains slightly crispy on top. Plus, the quantity can be divided into two smaller molds or baked in a single mold, depending on what I have on hand. Tips Use a non-stick pot and cook the pasta over low heat. The milk can easily scorch, especially if you don’t stir at all during cooking. Remove the cinnamon and star anise before adding the eggs. The star anise is optional and has a stronger flavor, so you can omit it without changing the rest of the recipe. The mixer blades and bowl for the egg whites must be clean and degreased. Any trace of yolk or fat can prevent the egg whites from whipping properly. The sugar for the meringue should be added gradually. If you add it all at once, it’s harder to achieve a glossy and stable foam. Follow the step with the fan and the ajar door. This is part of drying and stabilizing the meringue, not just a cooling step. Substitutions Star anise can be omitted, as it is mentioned as an optional ingredient. The cinnamon stick is part of the base flavor of the milk and should not be replaced with ground cinnamon in the same quantity, as it would remain visible in the mixture. You can also use other pasta of similar size, but the recipe source uses small shells. Avoid very fine or very small pasta, as they may change their texture more during cooking in milk. Variations For a different presentation, bake the mixture in two 17 cm molds as indicated in the recipe. This way, you get two smaller puddings, each with its own layer of meringue. If you prefer one large pudding, use a 24 cm diameter mold. The mixture goes into a single dish, and the indicated baking time remains the same as in the recipe. You can leave some meringue portions taller when decorating with the piping bag or spread the meringue in an even layer. The recipe does not require a specific form of decoration. Serving ideas Allow the pudding to cool completely and cut it directly from the mold. It can be served plain, without any additional toppings, as it already has flavored milk, eggs, sweet pasta, and meringue. If you've baked two smaller puddings, you can serve them separately once cooled. It’s easier to keep one whole for later than to cut the entire quantity at once. Frequently asked questions Can I use star anise? Yes. Star anise is optional in this recipe. If you use it, boil it together with the milk, cinnamon, and the first 20 g of sugar, then remove it before continuing with the preparation. Why do the mixer blades need to be degreased? Egg whites need a clean bowl and blades, free of any traces of fat or yolk. Otherwise, they may not whip into a firm foam, and you won’t achieve the same structure for the mixture or the meringue. Can I bake the pudding in a single mold? Yes. Use a 24 cm diameter mold. The alternative in the recipe is to divide the mixture into two 17 cm diameter molds. When do I add the egg whites to the pasta mixture? After the pasta has been mixed with the beaten yolks. The egg whites are folded in last, with the spatula, to retain as much of the foam's volume as possible. Is it mandatory to cool the pudding completely before serving? Yes, it is recommended. The pudding sets as it cools, and the meringue is more stable after cooling. The original recipe states that it should be left to cool completely. Nutritional values The values below are estimates and may vary depending on the type of pasta, milk used, and size of the eggs. For reference, if the pudding is divided into 8 portions, one serving may contain approximately: 365 kcal 62 g carbohydrates 13 g protein 7 g fat The calculation is made for the total amount of pasta, milk, sugar, and eggs, hypothetically divided into 8 portions. It does not represent an exact nutritional analysis, and the cinnamon and star anise contribute negligibly to the caloric content in the amounts used here. Storage and reheating After cooling completely, store the pudding covered in the refrigerator. It is best consumed shortly after, as the meringue may gradually lose its dry and firm texture in contact with the moisture from the pudding. It can be eaten cold or allowed to sit at room temperature for a bit before serving. Reheating is not essential and may affect the meringue, so it's better to heat only the portion needed if desired.

Pasta pudding with meringue

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