Macaroni Pudding - cooking recipe

Ingredients

1 quart milk
4 ounces elbow macaroni
3 eggs
1/2 cup sugar
1 1/2 teaspoons grated lemon peel
1 teaspoon vanilla
1 teaspoon nutmeg
1/2 cup seedless raisin
sour cream, for topping

Preparation

Heat milk in heavy saucepan (do not boil).
Add macaroni, simmer uncovered for 6 minutes, stirring frequently.
Beat eggs; add sugar and beat until thick and lemon-colored.
Combine egg mixture with milk ande macaroni; add flavoring and raisins.
Pour into lightly buttered 2 quart baking dish. Bake at 300 degree for 45 to 50 minutes or until metal knife inserted in center of custard comes out clean.
Serve warm or cold with sour cream.