Aletria is rich, creamy, decadent and so easy to make!
There are a few tricks and things to look out for but overall it is a very simple and straightforward dessert. This recipe I’m sharing feeds a small army. We usually make it when we’re having company but you can (and should) adjust it accordingly.
This is a prefect dessert for Christmas, Easter, Presidents’ Day… Come on, you don’t need an excuse to make it!
PORTUGUESE NOODLE DESSERT1 lb angelhair or vermicelli pasta 7 1/2 cups whole milk 3 cups sugar 1 cup butter cut into pats 14 yolks, beaten The zest of 4 lemons **please keep in mind these amounts yield a party sized platter
- Bring a large pot of water to boil. Cook the pasta for 5 minutes. It should be slightly under done. Drain.
- At the same time, steep the milk with the sugar and lemon zest. You want the mixture very hot but not boiling.
- Add the pasta to the hot milk mixture and stir continuously.
- Once the pasta is cooked through, remove the pot from the heat and add the butter pats.
- After the butter is melted and incorporated, ladle small amounts of this hot milk mixture to the beaten yolks to increase the temperature of the yolks. Incorporate about 4 ladle-fulls stirring vigorously.
- Add the warmed yolk mixture back into the main pot with the pasta and milk and stir over gentle heat to thicken mixture.
- Be careful not to curdle the egg yolks by having your heat too high.
- Once thickened, pour mixture onto a shallow serving dish. Allow it to cool slightly before decorating it with ground cinnamon.
Below are some photos of the process.