Amaranth – Baked Raspberry Custard

A baked pasta custard is a very old fashioned recipe. This is a modern way of presenting an old favourite. This recipe has a delicious lemon flavour with the addition of raspberries.

Preparation time 20 minutes
Cooking time 65 minutes
Serves 6

Ingredients
1 x 250g (8.8oz) pkt Orgran Multigrain Pasta with Amaranth, Spirals
600ml (20fl oz) milk
1 cup sugar
Finely grated rind 1 lemon
¼ teaspoon vanilla essence
4 eggs
1 x 300g (10oz) pkt frozen raspberries

Method

1. Preheat oven to 160°C (325°F).
2. Prepare a 25cm (10¨) deep round casserole dish by spraying with cooking spray.
3. Cook pasta according to the directions on the packet.
4. Spread the cooked pasta over the base of the prepared dish.
5. Pour milk into the bowl of an electric blender.
6. Add sugar, lemon rind and vanilla to blender.
7. Break eggs into blender. Blend until ingredients are well mixed.
8. Pour over pasta in dish.
9. Top with raspberries.
10. Place casserole dish into a larger, deep, ovenproof baking tray. Pour in enough cold water to go about half way up the pie dish.
11. Place into a moderate oven and bake for approx. 65 minutes or until set in the centre when tested with the point of a sharp-bladed knife. When cooked, carefully remove from oven.
12. Remove dish from baking tray of hot water and allow to cool.
    

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