Recipe courtesy of Un-Choppable
Roasted Fig and White Chocolate Noodle Pudding
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 510
- Total Fat
- 21
- Saturated Fat
- 12
- Carbohydrates
- 69
- Dietary Fiber
- 2
- Sugar
- 40
- Protein
- 10
- Cholesterol
- 97
- Sodium
- 92
- Total: 50 min
- Active: 20 min
Ingredients
Nonstick cooking spray
8 ounces rigatoni
1 pint mac and cheese ice cream, melted (see Cook's Note)
2 large eggs, lightly beaten
6 ounces white chocolate, chopped (about 1 cup)
18 Roasted Fig halves, recipe follows
6 tablespoons packed light brown sugar
2 tablespoons unsalted butter, at room temperature
Directions
Special equipment:
six 5-inch shallow ramekins- Preheat the oven to 350 degrees F. Spray the ramekins with nonstick cooking spray and set on a rimmed baking sheet.
- Bring a large pot of unsalted water to a boil. Cook the rigatoni according to the package directions until completely tender (not al dente). Drain and let cool until you can handle comfortably, but do not rinse. You want all the natural starch on the pasta to remain. Slice each noodle into 1/4-inch-thick rounds and set aside.
- Combine the melted ice cream, eggs and white chocolate together in a large bowl until well combined. Fold in the pasta. Divide the mixture evenly among the ramekins and press 3 roasted fig halves, cut-side up, in a star pattern in the middle of each ramekin.
- Mash the brown sugar and butter together in a small bowl with a fork, then sprinkle evenly over the top of each ramekin.
- Bake until bubbly and lightly golden on top, about 30 minutes. Serve warm or at room temperature.
Cook’s Note
If you can't find mac and cheese ice cream, you can make it yourself. Fold 1 cup of prepared boxed macaroni and cheese into a softened pint of high-quality vanilla ice cream.