Almond Crunch Macaroni Custard
|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|
For custard, combine all custard ingredients except macaroni in covered blender.
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.