This recipe is rich, sweet and comforting for Passover or even a family dinner during the week. I prefer using a deep medium-sized casserole dish for this recipe, but feel free to use any medium-sized ovenproof dish available.
Makes one deep medium-sized casserole
- 8 ounces wide egg noodles
- 5 large eggs, separated
- 1 ¼ cup brown sugar, packed
- 1 t. cardamom
- ½ t. cinnamon
- ¼ t. salt
- 3 ½ cups light coconut milk
- 1/3 cup white sugar
- 1 cup dark raisins
1. Preheat the oven to 350 F, and lightly oil a medium-sized casserole dish, preferably a deep-dish casserole. Boil several cups of salted water, add the noodles and cook until tender. Drain pasta and set aside..
2. In a medium-sized bowl using an electric hand mixer at a medium-speed setting, beat the egg yolks with the brown sugar, cardamom, cinnamon and salt until pale yellow and fluffy, about 3 minutes. Mix in the coconut milk until just combined. Set aside.
3. In a large bowl using an electric hand mixer at a medium-speed setting (be sure to clean and dry the “beaters” before using), beat the egg whites until forming stiff peaks, about 3-4 minutes. Add the white sugar and beat until glossy, about 2-3 minutes more.
4. Add the pasta and raisins to the egg yolk mixture, stirring until just combined. Using a large, flat spatula, carefully fold ¼ of the egg white mixture into the pasta-egg mixture until just incorporated. In 3 more additions, fold in the remaining egg whites until just combined. Carefully pour the mixture into the prepared pan and bake until golden brown, about 45 minutes to 1 hour. Serve warm.
