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Aletria (Lactose Free)

Aletria ia classic Portuguese Vermicelli Pudding. The highlight of this dessert is cinnamon. Since I am off milk I made a lactose free version. It’s just as delicious. 

Credit: Hilda Mascarenhas

Collect it:

  1. 125 gms Angel Hair Pasta (I used vermicelli)

  2. 1 Litre Milk (I used Almond milk)

  3. ½ cup Water 

  4. 100 gms Sugar or to taste 

  5. 2 Egg Yolks 

  6. ½ Lime or Lemon (only Peel) (I used Lime zest for a stronger flavor) 

  7. 1 tbsp Butter (I completely eliminated this) 

  8. 1 fairly large Cinnamon Stick (I used Ceylon cinnamon) 

  9. a pinch of  Salt

  10. Cinnamon powder for garnishing

Make it:

Lightly grease with butter a 7 x 10 inch glass baking dish with butter. I used a bit of oil to grease the dish

Break the pasta into reasonably small pieces

Reserve 1 cup milk and blend in the egg yolks. Set aside.

In a sufficiently wide and deep saucepan; preferably non-stick, combine the remaining milk, water, sugar, butter, cinnamon stick, lime/lemon peel and salt and bring to a boil. Give it a stir.

Reduce heat and let it simmer for about 5 to 7 minutes so that the flavors are infused. Use a slotted spoon to discard the cinnamon stick and lime / lemon peel. 

Stir in the Angel Hair Pasta / Vermicelli and again bring to a boil.

Reduce heat and cook the pasta/vermicelli/noodles until just tender.

If the mixture is thickening too quickly add enough milk so that the pasta cooks until tender.

Take the saucepan off the heat and then stir in the reserved egg yolk mixture in a stream to combine well. Make sure you stir briskly so that the mixture does not curdle or scramble.

Stir continuously and briskly on medium high heat to cook for a few seconds. This step is optional.

Pour out the Aletria in a sufficiently large, wide and deep bowl. Let it cool completely

Decorate the top of the Aletria with cinnamon powder as desired into beautiful patterns using a cookie cutter or with the rim of a glass, cup or bowl or in a crisscross pattern with the help of your fingers or lightly sprinkle cinnamon powder.

Place the bowl/dish in the fridge to chill and firm up.

To serve, slice the Aletria into desired shapes or portions.

Enjoy this delicious Portuguese Vermicelli Pudding/dessert.


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