This Portuguese vermicelli pudding it's the perfect last-minute dessert! It's a quick and easy recipe that's ready in just 30 minutes!
This traditional Portuguese vermicelli recipe is the last-minute dessert we often look for. In addition to being a very simple dessert to prepare, it has the advantage of being made with simple ingredients that you can easily find in your pantry.
It's a portuguese dessert that is often prepared at Christmas season, but we often make this recipe all year round! The way this dessert is made is very similar to the way the traditional Portuguese rice pudding (Arroz doce) is made.
It's a creamy recipe with simple ingredients and full of delicious flavors like cinnamon and lemon that's ready to serve in just 30 minutes. I know it's difficult but don't forget to let it cool!
Here you'll find all the ingredients needed to make this recipe:
Vermicelli - The main ingredient of this recipe.
Butter - Add flavor and creaminess.
Milk - To give flavor and cook the vermicelli.
Granulated sugar, lemon peel and cinnamon stick - Sweetness and flavor.
Egg yolks - Add creaminess and flavor.
Cinnamon powder - For garnish.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE PORTUGUESE VERMICELLI PUDDING
Step 1: In a saucepan, pour the milk, sugar, lemon peel, butter and the cinnamon stick.
Step 2: Stir, place the pan on the stove over medium-high heat and bring to a boil. When starts boiling, add the vermicelli, stir and cook for 7 to 8 minutes.
Step 3: When the vermicelli is cooked and the milk is slightly creamy, turn off the heat. Remove the lemon peel and the cinnamon stick and let cool for about 10 minutes.
Step 4: In a small bowl, whisk the egg yolks.
Step 5: Quickly mix the egg yolks into the vermicelli (mix quickly to prevent the yolks from cooking).
Step 6: Place the vermicelli on a plate or in small glass bowls and garnish with cinnamon powder. Let it cool and serve.
In a saucepan, pour the milk, sugar, lemon peel, butter and the cinnamon stick.
Stir, place the pan on the stove over medium-high heat and bring to a boil. When starts boiling, add the vermicelli, stir and cook for 7 to 8 minutes (stir occasionally so the vermicelli doesn’t stick to the pan).
When the vermicelli is cooked and the milk is slightly creamy, turn off the heat. Remove the lemon peel and the cinnamon stick and let cool for about 10 minutes.
In a small bowl, whisk the egg yolks.
Quickly mix the egg yolks into the vermicelli (mix quickly to prevent the yolks from cooking).
Place the vermicelli on a plate or in small glass bowls and garnish with cinnamon powder. Let it cool and serve.
Note: We prefer to use just 3 egg yolks but you can add one or two more egg yolks.
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