Pasta Souffle'

• 3 cup milk
• 1 grated rind of 1/2 a small lemon
• 2 tsp salt
• 1/2 cup sugar
• 3 large eggs, separated
• 3/4 cup chopped blanched almonds
• 1/2 lb dried spaghetti or tagliatelle
• 1 pinch ground cinnamon
• 1/2 cup raisins soaked in 1/4 cup brandy

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

milk, lemon, salt, sugar, eggs, blanched almonds, tagliatelle, ground cinnamon, raisins

Taken from cookpad.com/us/recipes/335972-pasta-souffle (may not work)