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curry custard gobetti

(1 rating)
MonisiaH avatar
Recipe by
Monica H
@MonisiaH
Michigan City, IN

Light custard sauce, hearty and savory curry flavor, and fresh corn... pretty tasty pasta dish!

(1 rating)
yield 2 -3
prep time 20 Min
cook time 15 Min

Ingredients For curry custard gobetti

  • 1
    ear of corn
  • 2 Tbsp
    olive oil
  • 1/4 c
    bread crumbs
  • 2 c
    gobetti pasta (i used giada's brand)
  • 2
    eggs
  • 1 c
    half and half
  • 1/2 c
    skim milk
  • 1/4 tsp
    curry powder
  • 1/2 tsp
    salt
  • 1 1/2 tsp
    cornstarch
  • dash of oregano
  • dash of parmesan cheese

How To Make curry custard gobetti

  • 1
    Prepare pasta according to package directions.
  • 2
    While pasta is boiling, heat olive oil in pan. Shuck your corn and toss that into the pan. Add the breadcrumbs.
  • 3
    Saute mixture (stirring occasionally) until breadcrumbs are toasty and brown. Set aside.
  • 4
    Pour milks into a pot. Bring to just under a simmer. In the meantime, slightly beat your eggs in a bowl.
  • 5
    Temper eggs with hot milk: slowly add hot milk into eggs, stirring the whole time. Stop when the bowl has gotten lukewarm to the touch.
  • 6
    Slowly pour egg mixture into pot, stirring the whole time. Turn off heat.
  • 7
    Add corn and breadcrumb mixture into sauce.
  • 8
    Stir curry and salt into the sauce. Taste now... maybe you will like more salt. Stir in cornstarch; set aside for about 5 minutes. Mixture will thicken upon standing.
  • 9
    Top pasta with the sauce and garnish top with oregano and parmasean.
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