Macaroon Pudding Recipes

Steps:

• Put 4- 5 macaroon cookies in a plastic bag and crush with a rolling pin until fine.
• Using low heat, heat chocolate and milk in a small saucepan.
• When chocolate is melted, beat with a small whisk until smooth.
• Remove from heat.
• In a separate bowl, beat eggs and sugar together until well blended.
• Slowly add egg mixture to hot chocolate mixture, whisking constantly and quickly, until completely smooth.
• Return pan to stove and cook about 10 minutes- until thick, stirring constantly.
• Turn off heat and add macaroon crumbs to pan.
• Beat with whisk until smooth and shiny.
• Cool slightly.
• Pour pudding into a buttered one-quart baking dish.
• Refrigerate at least 3 hours.
• Top with fresh whipped cream to serve.

Steps:

• Cook the macaroni in salted water and drain.
• Whisk remaining ingredients together, add macaroni.
• Pour into ovenproof vessel of your choice (I use a Pyrex rectangular dish)sprinkle nutmeg on top and bake for about 45 minutes at 170°C This time can vary depending on the quantity of custard and macaroni. And of course on how firm or soft you want it to set. Note that I tend to just watch the custard, and take it out of the oven when it's set. Depends on how wet the macaroni was, how big eggs are, if I sub cream inches.
• I've made some changes to this recipe (added some eggs, increased heat and cooking time, as well as upping sugar) so hopefully people meet with more success. I posted the recipe as written in Grandma's cook book, but have since experimented and found she must be like famous chefs, never record the actual recipe, in case some one else copies!
• Hoping for feedback about how this version goes.