Pasta Souffle'

Directions

1. 1
   Preheat oven to 375F.
2. 2
   Put milk, lemon rind and salt in a large saucepan and bring to a boil.
3. 3
   Add pasta and gently cook, covered, until the pasta is tender, about 8 minutes.
4. 4
   Remove the lid and set the pan in cold water to cool.
5. 5
   Cream butter and sugar together until smooth and light.
6. 6
   Add egg yolks one at a time, beating well after each addition.
7. 7
   Stir in milk and pasta, raisins and brandy, almonds and cinnamon.
8. 8
   Beat egg whites until stiff and loosely fold into the pasta mixture.
9. 9
   Turn into a large buttered souffle' dish and bake for 45 to 60 minutes.
10. 10
    The top should be lightly browned and the center set or, if you prefer, slightly custardy.