Aletria

Aletria, a cherished Portuguese dessert, combines delicate vermicelli noodles with creamy, custard-like richness for an unforgettable treat. This traditional recipe infuses the sweetness of milk and sugar with aromatic hints of cinnamon and citrus from a fresh lemon peel, creating a luxurious dessert that's both comforting and elegant. Egg yolks are gently tempered and folded into the mixture, thickening it into a velvety texture that's then topped with a dusting of ground cinnamon for a final flourish. With just a handful of pantry staples and about 40 minutes of effort, Aletria makes a stunning addition to your dessert table, whether served warm, at room temperature, or chilled. Perfect for holidays, celebrations, or a cozy family gathering, this creamy vermicelli pudding will transport your taste buds straight to Portugal.

Nutriscore Rating: 64/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 8

Ingredients

• 750 ml water
• 250 g vermicelli noodles
• 500 ml whole milk
• 200 g granulated sugar
• 50 g unsalted butter
• 1 strip lemon peel
• 1 cinnamon sticks
• 4 egg yolks
• 1 tsp ground cinnamon
• 0.5 tsp salt

Directions

Step 1

In a large pot, bring 750 ml of water to a boil over medium heat. Add a strip of lemon peel, the cinnamon stick, and 0.5 tsp of salt.

Step 2

Once the water is boiling, add 250 g of vermicelli noodles and cook them until they are al dente, about 5 minutes. Stir occasionally to prevent sticking.

Step 3

Drain the noodles, discard the lemon peel and cinnamon stick, and set the noodles aside.

Step 4

In the same pot, combine 500 ml of whole milk and 200 g of granulated sugar. Heat over medium heat and stir until the sugar is completely dissolved, about 3 minutes.

Step 5

Add 50 g of unsalted butter to the milk mixture and continue heating until the butter is melted and fully incorporated.

Step 6

Gradually add the cooked vermicelli back into the pot. Stir to ensure the noodles are fully coated with the milk mixture.

Step 7

In a small bowl, lightly beat the 4 egg yolks. Slowly temper the egg yolks by gradually adding in a few tablespoons of the hot milk mixture, whisking continuously.

Step 8

Once tempered, slowly pour the egg yolk mixture into the pot with the noodles, stirring continuously to prevent the eggs from scrambling.

Step 9

Continue cooking the aletria over low heat, stirring constantly, until the mixture is thickened and creamy, about 10 minutes.

Step 10

Remove the pot from the heat and let the aletria sit for a few minutes to set.

Step 11

Spoon the aletria into a large serving dish or individual bowls, and dust the top with 1 tsp of ground cinnamon before serving.

Step 12

Allow the aletria to cool at room temperature before serving. You can also chill it in the refrigerator and serve it cold.

Nutrition Facts

Serving size	1858.7 grams (1858.7g)

Amount per serving	% Daily Value*
Calories	2776

Total Fat 80.10g	103%
Saturated Fat 41.50g	208%
Polyunsaturated Fat 0.60g
Cholesterol 911mg	304%
Sodium 1465mg	64%
Total Carbohydrate 511.50g	186%
Dietary Fiber 19.40g	69%
Total Sugars 230.50g
Protein 48.30g	97%

Vitamin D 300IU	1501%
Calcium 899mg	69%
Iron 8mg	43%
Potassium 1044mg	22%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.4%

Protein: 6.5%

Carbs: 69.1%