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Aletria Doce

Serves 4 to 6 Dessert vegetarian, Desserts, Christmas

Aletria Doce

Aletria Doce is a beloved Christmas dessert hailing from the Minho region of Portugal. Traditionally prepared during the festive season, it embraces the spirit of abundance and warmth, with olive oil generously used and salt measured by instinct. This version captures the essence of home cooking, faithfully transcribed from the hands of Portuguese family cooks who have passed it down through generations.

The dish should be a creamy, sweet indulgence that envelops the senses. Silky strands of vermicelli are lovingly coated in a rich custard of milk, sugar, and egg yolks, with hints of lemon and cinnamon weaving through. It's a sweet embrace, meant to be savored slowly, with each bite offering the comforting taste of tradition.

Ingredients

  • 250 gfine vermicelli
  • 1 Lwhole milk
  • 200 gsugar
  • 6egg yolks
  • 60 gbutter
  • 1strip of lemon peel
  • 1cinnamon stick
  • 1 pinchfine sea salt
  • 2 tbspground cinnamon — for the pattern

Method

  1. Begin by bringing 1 liter of whole milk to room temperature. This ensures that the milk will not curdle when heated and will blend smoothly with the other ingredients. At the same time, separate 6 egg yolks and let them sit out to reach room temperature, which will help them incorporate more easily into the custard later.
  2. In a large saucepan, combine the room temperature milk with 200 g of sugar, 60 g of butter, 1 strip of lemon peel, 1 cinnamon stick, and a pinch of fine sea salt. Place the saucepan over low heat and stir gently until the sugar dissolves and the butter melts completely. The mixture should be warm and fragrant, with the lemon and cinnamon infusing the milk.
  3. Add 250 g of fine vermicelli to the saucepan. Stir continuously with a wooden spoon to prevent the pasta from sticking together. Cook over low heat until the vermicelli is tender and has absorbed most of the liquid, resulting in a thick, creamy consistency. The pasta should be soft but not mushy, and the mixture should have a slight sheen from the butter.
  4. In a separate bowl, beat the room temperature egg yolks lightly. Gradually add a few spoonfuls of the hot milk mixture to the yolks, whisking constantly to temper them and prevent curdling. Once tempered, slowly pour the egg yolk mixture back into the saucepan, stirring continuously to create a smooth custard.
  5. Continue to cook the mixture over low heat, stirring constantly, until the custard thickens and coats the back of the spoon. The mixture should be creamy and rich, with a uniform texture. Be careful not to let it boil, as this can cause the eggs to scramble.
  6. Remove the saucepan from the heat and discard the lemon peel and cinnamon stick. Pour the Aletria Doce into a serving dish, spreading it evenly. Allow it to cool slightly, so it begins to set but is still warm.
  7. Finish by dusting the surface generously with 2 tablespoons of ground cinnamon. The cinnamon should form a thin, even layer over the top of the dish. Serve the Aletria Doce warm or at room temperature, allowing the flavors to meld and the texture to firm up slightly as it cools.
Cover of Authentic Portuguese Cuisine
From the cookbook

Authentic Portuguese Cuisine

This recipe is from Authentic Portuguese Cuisine by Yassine Sbiti — the Portuguese volume in the ComidaTime International Cuisines series.

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