Ingredients
100g vermicelli
150g sugar
3 egg yolks
400ml milk
50g butter
Peel of 1 lemon
Cinnamon to sprinkle
Method
- Put the vermicelli in a pan with boiling water for about 5 minutes. After that time, drain the pasta well.
- In a different pan, bring the milk to the heat with the lemon peel, sugar and drained vermicelli. Let it cook until the pasta is tender.
- When the vermicelli is cooked, remove the pan from the heat and add the butter.
- On the side beat the egg yolks and add a little of the pasta broth, always stirring to increase the temperature of the egg yolks without creating lumps.
- Add the mixture with the yolks to the vermicelli and bring to a moderate heat, so that the yolks cook slightly. The vermicelli should have a little bit of liquid, because it will settle after going to the fridge.
- Serve the vermicelli sprinkled with cinnamon, traditionally in a cross pattern.
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