Vermicelli Take Two
This was always one of my favorites for breakfast as a child. While this is usually served at special occasions such as weddings, my mom would make this as a special breakfast for us. Similar to porridge, this is made with thin, white vermicelli noodle that’s cooked in sweetened milk and spices such as nutmeg and cinnamon.
Typically there are two version of this dish; one has a soup like consistency, while the other is cooked until it is thickened, then poured into a dish and allow to set until it’s firm enough to cut into pieces. We usually had the soup like version.
Today I’m sharing two versions of this dish, one traditional and one modern. The traditional version, flavored with vanilla and almond is topped freshly grated nutmeg and chopped pistachio, would be perfect for breakfast.
The modern version which is a rich, decadent pudding with hints of orange and flecks of vanilla bean and topped with a burnt sugar crust is undeniable dessert. Whether for a special occasion, dessert or just breakfast Vermicelli is always a treat.
5 oz Vermicelli noodles
2 tbsp butter or ghee
3 cups whole milk
½ tsp almond extract
1 tsp vanilla extract
¼ cup raisins
¼ cup condensed milk
Nutmeg and pistachio to garnish
In a heavy bottom saucepan, melt butter. Add noodles and allow to brown. Add milk and raisins, then cook for 10 minutes over medium heat until it has thickened slightly and noodles are soft. Add vanilla and almond extracts and condensed milk, stir. Remove from heat. Before serving, garnish with freshly grated nutmeg and chopped pistachio nuts.
Vermicelli Pudding with a Burnt Sugar Crust
5 oz Vermicelli noodles, broken into small pieces
2 tbsp butter
2 ½ cups whole milk*
1 tsp vanilla bean paste
2 tbsp orange liqueur
1 egg, beaten
¼ plus 2 tbsp condensed milk
Sugar to add on top
In a heavy bottom saucepan, melt butter. Add noodles and allow to brown. Add milk and cook over medium heat for 10 minutes. Add two heaping tablespoon slowly into the egg while mixing it with a fork. This is to temper the eggs so it doesn’t scramble when added to the pot. Next add egg mixture to pot while stirring to incorporate. Add vanilla, orange liqueur and condensed milk, stir. Cook over low heat until thickened but not boiling. The texture should be similar to pudding.
Remove from heat and place into 4 small ramekins then allow to cool. To form the burnt sugar crust, add a thin layer of sugar over the top of each ramekin. Use a brulee torch to caramelize the top of the custard. If you don’t have a torch use the broiler setting on your oven and place ramekins on the highest rack in the over or as close the fire as possible. Watch closely while it cooks for 5-10 minutes or until sugar has melted and turns golden brown. Once the sugar has caramelized, set aside for 5 minutes for the sugar to set, it will become hard.
- I used whole milk with the cream on top, if you’re unable to find that half and half would be an excellent substitute. For an even richer pudding reduce the milk by ½ cup and add ½ cup heavy cream.
- To make Vermicelli cake, cook vermicelli according to the first recipe but cook until it is very thick then place in a buttered pan and allow to cool completely before cutting.
- Candied cherries and golden raisins are excellent additions to the vermicelli.
- Both of these dishes are best on the first day. Personally I don’t like second day vermicelli.
I’ve been a big fan since I came upon your blog !
I’m also from Guyana but left there since in the late 60’s.
When reading your blog, I feel such pride as it brings back alot of memories…wow ! ! sometimes I get very tear’y remembering my grandmother and mother as they both have past ( hard work, I say), and the family get togethers. Amazing, how food brings back such memories. Lastly, I would like to thank you and wish you all the very best with your endeavor.
Aww Sherry this was such a heartwarming comment. I love when my readers leave these type of comments, it keeps me pushing onward! Thanks for stopping by and I agree, food tends to connect us to the past.
WOW, this brings back so many memories!
This sorts of reminds me of the Jewish Kugle Pudding. I like the idea of thin vermicelli. Very nice and love the addition of pistachios.
I’ve never had anything like this with vermicelli noodles! This looks delicious…like a combo between rice pudding and creme brulee.
I’m happy to add this to my breakfast routine. You know I’m in love with your blog & you always take the best pics. I probably need a lesson from you. Thanks for being an inspiration!
Thanks for the kind words Nequan.
My o my. You just blew my mind with these two versions. Almonds, pistachios, nutmeg and noodles!?! Sounds like a different version of our arroz con leche. I’m wondering what it’ll taste like if I use Valencia rice instead of the noodle. Imma let you know!
I have never heard of using vermicelli for a breakfast or pudding! It reminds me of eating rice porridge for breakfast, with hot milk and sugar.
Hi Jehan! I’ve always enjoyed reading your blog and recipes. I’m also Guyanese and I love to cook so I’ll be trying many of your dishes! Thanks so much for posting these yummy goodies. Can’t wait to see how mine will turn out 🙂
these recipes are easy read and well understand thank you
Hello there! This is my 1st comment here so I just wanted to
give a quick shout out and say I truly enjoy reading your blog posts.
Can you suggest any other blogs/websites/forums that deal with the same topics?
Thanks a lot!
Hi Dena, thanks for stopping by! Tasteslikehome.com and inner-gourmet.com and metemgeeblog.com are blogs with similar recipes.
I have made the same noodle pudding, although it is different . Given to me by my grandmother. It is made with egg noodles that are vermicelli style, with sugar put in with the milk and raisins and vanilla is optional no almond extract or pistachios or condensed milk. It is one of my favorite deserts to make. Beware not to heat the butter too hot when frying the noodles because the butter burns, and changes taste. If you have to refrigerate , you must emerce the noodles in the milk in a container, or the noodles harden on top.
Thanks for the tips Sam.