📝 About This Recipe
Aletria is a beloved Portuguese Christmas classic that graces tables with its vibrant golden hue and intricate cinnamon patterns. Unlike its cousin Arroz Doce, this dessert uses fine vermicelli pasta cooked in a rich, citrus-infused custard of egg yolks and milk. It strikes a perfect balance between a creamy texture and a firm, sliceable consistency that captures the warm essence of Mediterranean hospitality.
🥗 Ingredients
The Pasta Base
- 250 grams Aletria (Fine Vermicelli Pasta) (Look for the very thin 'nest' variety)
- 500 ml Water (For the initial par-boiling)
- 1/4 teaspoon Salt (To balance the sweetness)
- 50 grams Unsalted Butter (High quality for a rich mouthfeel)
The Infusion and Custard
- 500 ml Whole Milk (Full fat provides the best creaminess)
- 200 grams Granulated Sugar (Adjust slightly based on preference)
- 2-3 strips Lemon Peel (Avoid the bitter white pith)
- 1 large Cinnamon Stick (Ceylon cinnamon is preferred for authenticity)
- 5-6 large Egg Yolks (At room temperature)
- 1 teaspoon Vanilla Extract (Optional, for added depth)
For Garnish
- 2 tablespoons Ground Cinnamon (For the traditional lattice decoration)
👨🍳 Instructions
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1
In a large heavy-bottomed saucepan, bring the water to a boil with the salt, the strips of lemon peel, and the cinnamon stick.
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2
Once the water is boiling, add the vermicelli nests. Use a fork to gently break them apart as they soften, ensuring the strands are separated.
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3
Simmer the pasta for about 3-5 minutes until most of the water has been absorbed, but the pasta is still 'al dente'.
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4
Stir in the butter and the sugar, mixing well until the butter has completely melted and the sugar has dissolved into a light syrup.
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5
Gradually pour in the milk (keep it warm for better results) while stirring constantly. Let it simmer on medium-low heat for another 5-7 minutes, allowing the pasta to absorb the flavors.
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6
In a separate small bowl, lightly whisk the egg yolks with a tablespoon of cold milk or water to break their tension.
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7
Temper the yolks: Take a small ladle of the hot milk/pasta mixture from the pot and slowly whisk it into the egg yolks. This prevents the eggs from scrambling.
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8
Reduce the stove heat to the lowest setting. Slowly pour the tempered egg yolks back into the main pot, stirring vigorously and continuously.
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9
Continue to cook for 2-3 minutes, stirring non-stop. The mixture should thicken slightly and take on a beautiful glossy, yellow sheen. Do not let it boil at this stage or the eggs will curdle.
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10
Remove the lemon peels and the cinnamon stick from the pot.
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11
Immediately pour the Aletria into a large shallow serving platter or individual dessert bowls. Level the surface with a spatula.
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12
Allow the pudding to cool for at least 10 minutes. While still slightly warm but set, decorate the top with ground cinnamon in a traditional criss-cross (lattice) pattern.
💡 Chef's Tips
Use the thinnest vermicelli you can find; if it's too thick, the texture will be chewy rather than silky. Always temper your egg yolks to ensure a smooth, custard-like finish without any cooked egg bits. For a creamier 'spoonable' version, use more milk; for a traditional 'sliceable' version, follow the measurements strictly. Be careful not to boil the mixture once the egg yolks are added, as this is the most common cause of the sauce splitting. If the lemon flavor is too subtle for you, add a tiny bit of fresh lemon zest at the very end.
🍽️ Serving Suggestions
Serve at room temperature or chilled, depending on your personal preference. Pair with a glass of chilled Tawny Port or a sweet Madeira wine for a true Portuguese experience. Accompany with a side of fresh berries to cut through the richness of the custard. This dish is traditionally served as part of the 'Consoada' (Christmas Eve dinner) but is wonderful for any Sunday family gathering. Enjoy with a strong espresso (bica) to balance the sweet cinnamon notes.