Do you sometimes have a craving for something you liked very much as a child?
Well I do. One of those things is the macaronitaart my grandmother used to make. It’s a baked thick vanilla custard pudding with macaroni, usually eaten with a generous dusting of icing sugar or a large serving of dark brown sugar.
This recipe is not my grandmother’s, she never had one and just showed what was in it. But the result is scrumptious.
I hope you’ll like it too.
- 200 pasta (preferably one that doesn’t take too long to cook)
- 120 g caster sugar
- 1 l semi-skimmed milk
- 65 g vanilla custard powder (I used Dr. Oetker)
- 1 vanilla pod (scraped out)
- 1 ½ tbsp. olive oil
- Preheat the oven to 175°C.
- Add 800 ml of the milk, the pasta, sugar, vanilla seeds and pod to a large saucepan.
- Bring to a boil over medium heat.
- Cook for 6 minutes (= 2 minutes less then mentioned on the package) and stir occasionally.
- Grease a 24 cm sandwich tin wit ½ tbsp of olive oil.
- Mix the custard powder with the remaining milk until smooth.
- Remove the vanilla pod from the pan*.
- Add the vanilla custard mix to the pan, stir well and keep stirring until it thickens.
- Pour in 1 tbsp of olive oil, stir and transfer to the baking tin.
- Bake for 30 minutes and let cool in the tin before eating it (if you can wait that long).
- * You can use the vanilla pod to flavor your hot milk or hot cocoa before going to bed.