Aletria Doce (Sweet Vermicelli Pudding)
A recipe from Portugal.
🇵🇹 PortugaldesserttraditionalonePotvegetariancomfortFoodfestive
Nutrition (per serving)
380Calories
9 gProtein
58 gCarbs
12 gFat
32 gSugar
90 mgSalt
Ingredients
- 200 g Fine vermicelli pasta (angel hair)
- 1.2 L Whole milk
- 200 g Granulated sugar
- 5 Egg yolks
- 1 Lemon zest (large strip)
- 1 Cinnamon stick
- for dusting Ground cinnamon
Method
- Break vermicelli into 5–7 cm pieces. Cook in boiling water 2–3 min until al dente, drain and rinse under cold water to stop cooking.
- In large pot bring milk to boil with lemon zest and cinnamon stick. Add drained vermicelli and sugar. Simmer gently 10–12 min, stirring frequently, until pasta absorbs milk and thickens.
- Remove zest and stick. Whisk yolks in bowl. Temper with 2–3 ladles hot milk mixture while whisking constantly. Pour back into pot, stir continuously over very low heat 3–5 min until custard-like (do not boil).
- Pour into serving dish or bowls. Cool to room temperature, then refrigerate. Dust generously with cinnamon before serving.
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