Prep. time: 20 minutes
Cooking time: 15 minutes

Vermicelli are small thread pasta used in soups and pastries. They were probably introduced to the Iberian peninsula by the Moors in the 8th or 9th century. Here, the vermicelli are turned into a typical Christmas dessert. Made by hand, the vermicelli can vary from one region to another, and may or may not include egg yolks. In the Minho, the texture is creamier.

1. In a saucepan, bring the milk, sugar and zest to a boil. 
2. Reduce the heat to medium. Add the vermicelli, breaking up the nests with your fingers. 
3. Once the vermicelli is cooked, remove the pan from the heat and cool to lukewarm.
4. Beat the egg yolks and add to the vermicelli.
5. Return the pan to the heat and cook over low heat, stirring constantly, until the mixture thickens.
6. Pour into a large serving bowl or smaller individual dishes.
7. Sprinkle with cinnamon, making an attractive crisscross pattern.

Serve warm or cold.