Aletria
Indulge in the timeless comfort of Aletria, a traditional Portuguese dessert that combines delicate vermicelli noodles with a luscious, custard-like base. Infused with the warm flavors of cinnamon and the bright zest of fresh lemon peel, this dish offers a harmonious balance of creamy sweetness and subtle spice. Perfectly thickened with egg yolks and enriched with whole milk and butter, Aletria is a silky, decadent treat that's surprisingly simple to make. Finished with a dusting of fragrant ground cinnamon, it can be served warm for cozy gatherings or chilled for a refreshing twist. Ideal for festive occasions or as a sweet ending to any meal, this classic recipe is sure to become a family favorite. Explore this traditional dessert and savor the unique charm of Portuguese cuisine!
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Recipe Information
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
Instructions
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.
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.
Drain the noodles, discard the lemon peel and cinnamon stick, and set the noodles aside.
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.
Add 50 g of unsalted butter to the milk mixture and continue heating until the butter is melted and fully incorporated.
Gradually add the cooked vermicelli back into the pot. Stir to ensure the noodles are fully coated with the milk mixture.
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.
Once tempered, slowly pour the egg yolk mixture into the pot with the noodles, stirring continuously to prevent the eggs from scrambling.
Continue cooking the aletria over low heat, stirring constantly, until the mixture is thickened and creamy, about 10 minutes.
Remove the pot from the heat and let the aletria sit for a few minutes to set.
Spoon the aletria into a large serving dish or individual bowls, and dust the top with 1 tsp of ground cinnamon before serving.
Allow the aletria to cool at room temperature before serving. You can also chill it in the refrigerator and serve it cold.
Nutrition Facts
Calories |
2776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.1 g | 103% | |
| Saturated Fat | 41.5 g | 208% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 911 mg | 304% | |
| Sodium | 1464 mg | 64% | |
| Total Carbohydrate | 511.5 g | 186% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 230.5 g | ||
| Protein | 48.3 g | 97% | |
| Vitamin D | 7.5 mcg | 38% | |
| Calcium | 899 mg | 69% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1044 mg | 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.
