Summary

Ingredients

• 200 g noodles (vermicelli)
• Salt water
• 800 ml milk
• 200 g suar
• some lemon peel, untreated (3 thin strips)
• 6 egg yolks
• cinnamon

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Instructions

1. Cook the vermicelli in salted water according to the instructions on the packet until al dente. Remove from heat and drain.
2. Put the milk, sugar and the lemon peel in a saucepan. Heat, stirring regularly, until the sugar has completely dissolved. Add the pasta and continue stirring immediately until everything becomes creamier.
3. Take the saucepan off the stove and remove the lemon peel. Let the milk and pasta cool down a little.
4. In the meantime, beat the egg yolks until creamy and stir quickly into the slightly cooled milk, stirring constantly (the egg yolks should be stirred as quickly as possible). Bring to the boil briefly, stirring constantly.
5. Put in a flat baking dish and let cool down. When the surface has cooled, decorate with cinnamon to taste.