Aletria
Aletria
When eggs or egg yolks are added to a hot mixture all at once, they may begin to coagulate too rapidly and form lumps. So, stir a small amount of the hot mixture into the yolks to warm them and then stir the warmed egg yolk mixture into the remaining hot mixture. This is called tempering.
- 1 cup water
- 1 cup Aletria ( Vermicelli, angel hair pasta, fine egg noodles)
- 1 cup milk ((just add in more milk if you like it creamy)
- 1 cup sugar ( I use 3/4 cup)
- 1 tablespoon butter
- 2 egg yolks
- 1 cinnamon stick ( add more if you like it)
- lemon peel ( optional)
- pinch of salt
Boil water
Add pasta and pinch of salt
As soon the pasta absorbed most of the water ( 2 min.) add milk, lemon peel, cinnamon stick, butter.
Bring to a boil, reduce heat (if it looks like its getting to dry add in some more HOT milk)
Add sugar when the pasta looks almost ready and keep stirring at all times.
Stir a small amount of the hot mixture into the yolks to warm them and then stir the warmed egg yolk mixture into the remaining hot mixture. Stir till cooked ( 1 min.).
Pour everything into a platter
Remove the lemon peel and cinnamon stick
Let cool, then decorate with cinnamon powder.
Enjoy!
Double the recipe if you have a special occasion!