Slow baked creamy egg pudding made with ricotta and pasta, and flavored with anise and vanilla.
INGREDIENTS (for 2 servings):
- 1/2 pound thin egg noodles, cooked and drained
- 1/2 cup butter
- 1 1/2 cups white sugar
- 1 quart milk
- 1 pint heavy cream
- 1 ounce anise extract
- 3 tablespoons vanilla extract
- 12 eggs
- 8 ounces ricotta cheese
Preheat oven to 300 degrees F (150 degrees C).
In large mixing bowl, combine noodles, butter, sugar, milk, cream, anise, vanilla, eggs and ricotta. Spoon into 9x13 inch baking dish and bake for 1 1/4 hours, until golden and knife inserted in center comes out clean. Cool and serve.