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.
- Portion size 8 servings
- Credits : Canadian Living Magazine: March 2010
Ingredients
Method
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.
Nutritional facts Per each of 8 servings: about
- Sodium 35 mg
- Protein 6 g
- Calories 258.0
- Total fat 11 g
- Potassium 119 mg
- Cholesterol 125 mg
- Saturated fat 6 g
- Total carbohydrate 35 g
%RDI
- Iron 7.0
- Folate 24.0
- Calcium 8.0
- Vitamin A 11.0
- Vitamin C 2.0
