Pasta Souffle'

1. 1

   Preheat oven to 375F.

2. 2

   Put milk, lemon rind and salt in a large saucepan and bring to a boil.

3. 3

   Add pasta and gently cook, covered, until the pasta is tender, about 8 minutes.

4. 4

   Remove the lid and set the pan in cold water to cool.

5. 5

   Cream butter and sugar together until smooth and light.

6. 6

   Add egg yolks one at a time, beating well after each addition.

7. 7

   Stir in milk and pasta, raisins and brandy, almonds and cinnamon.

8. 8

   Beat egg whites until stiff and loosely fold into the pasta mixture.

9. 9

   Turn into a large buttered souffle' dish and bake for 45 to 60 minutes.

10. 10

    The top should be lightly browned and the center set or, if you prefer, slightly custardy.

* Per serving · 4 servings · Values may vary.

No additional tips available.