Sweet Noodle Custard
43 people added this to their Recipe Box
Sweet Noodle CustardThis dessert is a favourite of the Douro and Porto regions. Like similar Portuguese desserts, it is sweet, rich and uncomplicated, and relies heavily on eggs and citrus for flavour. Traditionally, the cinnamon is sprinkled on in a pattern.1 user reviews.
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per each of 8 servings: about | - |
| cal | 258258 cal |
| pro | 6 g6g pro |
| total fat | 11 g11g total fat |
| sat. fat | 6 g6g sat. fat |
| carb | 35 g35g carb |
| fibre | 1 g1g fibre |
| chol | 125 mg125mg chol |
| sodium | 35 mg35mg sodium |
| potassium | 119 mg119mg potassium |
| % RDI: | - |
| calcium | 88 calcium |
| iron | 77 iron |
| vit A | 1111 vit A |
| vit C | 22 vit C |
| folate | 2424 folate |
This dessert is a favourite of the Douro and Porto regions. Like similar Portuguese desserts, it is sweet, rich and uncomplicated, and relies heavily on eggs and citrus for flavour. Traditionally, the cinnamon is sprinkled on in a pattern.
Ingredients
- 5 oz fine vermicelli 5 oz fine vermicelli or capellini (angel hair) pasta
- 2 cups whole milk 2 cups whole milk or homogenized milk
- 3/4 cup granulated sugar 3/4 cup granulated sugar
- Grated rind of 1 Lemon Grated rind of 1 Lemon
- 1/4 cup unsalted butter 1/4 cup unsalted butter
- 4 egg yolks , beaten4 egg yolks, beaten
- Cinnamon Cinnamon
Preparation
In large pot of boiling water, cook vermicelli for half of the time indicated on package directions; drain.
In saucepan, bring milk, sugar and lemon rind to boil; add vermicelli and return to boil. Reduce heat to medium and simmer until vermicelli is soft. Stir in butter until melted. Remove from heat.
Beat about 1/2 cup (125 mL) of the hot liquid into egg yolks; stir into pan. Cook over low heat, stirring constantly and without simmering, until thickened enough to coat spoon, 3 to 5 minutes. Let cool in pan for 5 minutes. Transfer to serving plate. Sprinkle with cinnamon to taste. Serve warm or at room temperature.
In saucepan, bring milk, sugar and lemon rind to boil; add vermicelli and return to boil. Reduce heat to medium and simmer until vermicelli is soft. Stir in butter until melted. Remove from heat.
Beat about 1/2 cup (125 mL) of the hot liquid into egg yolks; stir into pan. Cook over low heat, stirring constantly and without simmering, until thickened enough to coat spoon, 3 to 5 minutes. Let cool in pan for 5 minutes. Transfer to serving plate. Sprinkle with cinnamon to taste. Serve warm or at room temperature.
Source : Canadian Living Magazine: March 2010
- Keywords : Portuguese; Dessert; Pasta; Milk; Eggs; Boil; Simmer; 300 calories;
Related content
-
Portuguese Sweet Loaf
Known as Massa Sovada, this bread is delicious served plain and wonderful with any spread.
-
Custard in Puff Pastry Shells
Share a specialty often found in Canada in Portuguese bakeries. The lemon-scented custard tarts...
-
Apple Fig Bread Pudding with Maple Walnut Sauce
Maria considers her bread pudding — which she makes to use up stale bread — "somewhat...
-
Slow Cooker Pork Loin With Prunes and Port
Inspired by the Douro region of Portugal, this pork loin slow cooks with prunes, port and chicken...
