Aletria

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!

ENJOY!

ALETRIA

PORTUGUESE NOODLE DESSERT

1 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.

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Separate the eggs. You’ll only need the yolks so plan on making egg white omelets the next morning. BTW- those are empty egg shells we save up to use in the garden. This recipe doesn’t use THAT many eggs!

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Once you add the half-cooked pasta to the hot milk, you may be concerned that there’s too much milk. Don’t worry, the egg yolks will thicken it up.

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Whip up the egg yolks so they’re nice and frothy.

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Once the pasta is cooked, transfer small amounts of hot milk to the bowl with the yolks.

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Whipping in the hot milk will warm up the yolks and prepare them to join the pot with the pasta and hot milk.

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When adding the warm yolks, be sure to keep mixing the contents of the bowl and keep your heat down low.

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The mixture will thicken and while it is still slightly liquidy, pour it onto a shallow serving dish or pan. Allow it to cool slightly before decorating it with ground cinnamon.

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Aletria can be served warm or cold. Once it’s set, you can cut it into squares easily. Sprinkle with a little more cinnamon if you desire.

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2 responses to “Aletria

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