Cooking Time
30 mins
Total Time
30 mins
To
6

Preparation

  1. In a pan, add 1 liter of milk, add the lemon peels and cinnamon sticks. Season with a pinch of salt and bring the milk to a boil.

  2. Add the vermicelli to the milk and cook for approximately 10 minutes, stirring occasionally to prevent it from sticking.

  3. While the vermicelli cooks, in a bowl, beat the egg yolks, add the sugar and beat everything until it forms an eggnog.

  4. When the vermicelli is ready, remove the cinnamon sticks and lemon peels. Reduce the heat to medium-low.

  5. Add some of the hot vermicelli to the eggnog and mix well. Then, little by little, add the eggnog to the vermicelli, stirring continuously.

  6. Increase the temperature a little while incorporating the yolks. Add the butter and continue stirring until the vermicelli is creamy.

  7. Stir for another 2 to 3 minutes until you reach the desired consistency. Remove from the heat and place the creamy vermicelli on a serving platter. Decorate with cinnamon powder on top.

Recipe Video