Aletria (Portuguese Vermicelli Custard Dessert)

• 1 liter Whole milk
• 1 medium Lemon
• 2 pieces Cinnamon sticks
• 1 pinch Fine sea salt
• 150 g Vermicelli
• 120 g Caster sugar
• 25 g Unsalted butter
• 5 Egg yolk
• 1 tsp Ground cinnamon

1. Pour the milk into a saucepan. Finely zest the lemon into the pan, then add the cinnamon sticks and salt.
2. Set the pan over medium heat and bring the milk just to a gentle simmer, stirring occasionally so it does not catch. Reduce the heat to low and let it infuse for 5 minutes.
3. Add the vermicelli and cook gently, stirring often, for 6 to 8 minutes until the pasta is tender and the milk has thickened slightly. Keep the heat low so the milk does not boil over.
4. Stir in the caster sugar and butter until fully dissolved and the mixture looks glossy. Remove the pan from the heat and fish out the cinnamon sticks.
5. In a mixing bowl, whisk the egg yolks until smooth. Ladle in a little of the hot milk mixture while whisking constantly to temper the yolks.
6. Pour the tempered yolks back into the saucepan and return to a low heat. Cook for 3 to 5 minutes, stirring continuously with a spatula, until the custard thickens and coats the back of a spoon; do not let it boil.
7. Divide the aletria between serving dishes and smooth the tops. Cool to room temperature, then chill until fully set and cold.
8. Just before serving, dust the tops evenly with the ground cinnamon. Serve well chilled.

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