Sweet Noodle Custard
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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.
This recipe makes 8 servings
| Nutritional Info | |
|---|---|
| Per each of 8 servings: about | - |
| cal | 258 |
| pro | 6 g |
| total fat | 11 g |
| sat. fat | 6 g |
| carb | 35 g |
| fibre | 1 g |
| chol | 125 mg |
| sodium | 35 mg |
| potassium | 119 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 7% |
| vit A | 11% |
| vit C | 2% |
| folate | 24% |
Ingredients
-
5 oz fine vermicelli or capellini (angel hair) pasta
2 cups whole milk or homogenized milk
3/4 cup granulated sugar
Grated rind of 1 Lemon
1/4 cup unsalted butter
4 egg yolks, beaten
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
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