Portuguese Milk Vermicelli Pudding

Neuza Costa

13 December, 2025

This traditional dessert is delicious all year round,
but it’s especially popular at Christmas.
It’s quick, simple, and very budget-friendly.
This recipe varies from region to region.
Some versions use more egg yolks, others are creamier, and some can even be sliced.
This is my favourite version — fewer yolks and a very creamy texture.

Ingredients

• 250 g (8.8 oz) vermicelli pasta
• 1,800 ml (7.6 cups) milk
• 450 g (1 lb) sugar
• 1 cinnamon stick
• 2 strips of lemon peel
• 50 g (1.8 oz) salted butter
• 4 egg yolks
• Ground cinnamon, to taste

Instructions

1. 1
   In a pot, heat most of the milk, setting some aside for the egg yolks.
   Add the lemon peel, cinnamon stick, and butter, and bring to a boil.

   Mark as done
2. 2
   Once it starts boiling, add the vermicelli, breaking it up by hand beforehand so the strands stay separate.

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3. 3
   When it comes back to a boil, cook the vermicelli for 3 minutes.
   Then add the sugar and cook for another 5 minutes.

   Mark as done
4. 4
   Meanwhile, mix the egg yolks with the reserved milk until smooth.

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5. 5
   After 5 minutes, add the yolk mixture to the pot.
   Cook gently, without letting it boil.
   Just before it starts boiling, turn off the heat.

   Mark as done
6. 6
   Remove the lemon peel and cinnamon stick.
   Serve in a large serving dish or in individual bowls.

   Mark as done
7. 7
   Once cooled, sprinkle with ground cinnamon.
   It’s ready to serve.

   Mark as done

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