This is a traditional dessert from Minho and Douro Litoral provinces. The pasta ( fine noodles or vermicelli) is used in this recipe for a sweet resembling rice pudding, portuguese style. It usually served in large serving dishes or in a bowl and then take out of it only when quite cold.
4 oz(90 gr) vermicelli, just crumbled
4 oz(110 gr caster sugar)
1/2 pint (300 ml) milk
3 egg yolks
2 tablespoons butter
1 piece of lemon rind
Cook the pasta in plain water with a pinch of salt. Drain. Mix with the milk, sugar and lemon rind. Bring to the boil and simmer until creamy. Mix the butter and beaten egg yolks. Bring just to the boil for one second and remove from the heat. pour into a serving dish or in a bowl and dust with cinnamon. Serve cold.