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Almond Crunch Macaroni Custard Recipe
|Custard||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Butter||1⁄4 Cup (4 tbs), softened|
|Almond extract||1 1⁄2 Teaspoon|
|Uncooked macaroni||1⁄2 Cup (8 tbs) (Cooked, Drained)|
|Almond topping||1 Cup (16 tbs)|
|Slivered almonds||1⁄2 Cup (8 tbs)|
|Packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Butter||2 Tablespoon, softened|
Serving size: Complete recipe
Calories 3796 Calories from Fat 2003
% Daily Value*
Total Fat 218 g335.2%
Saturated Fat 62.6 g312.9%
Trans Fat 0 g
Cholesterol 717.2 mg
Sodium 2349.6 mg97.9%
Total Carbohydrates 382 g127.4%
Dietary Fiber 33.9 g135.7%
Sugars 234.6 g
Protein 85 g169.8%
Vitamin A 57.8% Vitamin C
Calcium 138.1% Iron 47.6%
*Based on a 2000 Calorie diet
Blend on medium speed 2 minutes.
Fold macaroni into milk mixture in large bowl.
Spoon into greased and floured 8-inch square pan.
Bake in preheated 350°F.
oven 40 to 45 minutes or until set.
For almond topping, mix all topping ingredients in small bowl.
Spread over custard.
Broil 2 to 3 minutes or until topping is bubbly and golden brown.
Garnish as desired.