Layered Vermicelli and Custard Dessert
Ingredients:
**For the Vermicelli Layer:**
– 200 grams vermicelli (shredded phyllo dough)
– 1/2 cup unsalted butter, melted
– 1/2 cup chopped walnuts or pistachios
– 1/4 cup granulated sugar
– 1 teaspoon ground cinnamon
**For the Custard Layer:**
– 4 cups milk
– 1 cup granulated sugar
– 1/2 cup cornstarch
– 2 teaspoons vanilla extract
– 1/4 teaspoon salt
**For Garnish:**
– Chopped nuts (optional)
– Powdered sugar (optional)
Instructions:
1. **Prepare the Vermicelli Layer:**
– Preheat the oven to 350°F (175°C).
– In a large skillet over medium heat, toast the vermicelli until golden brown, stirring constantly to avoid burning.
– In a large bowl, combine the toasted vermicelli with melted butter, chopped nuts, sugar, and cinnamon. Mix well to coat evenly.
– Press half of the vermicelli mixture into the bottom of a greased 9×13 inch baking dish.
2. **Prepare the Custard:**
– In a medium saucepan, whisk together the milk, sugar, cornstarch, and salt.
– Cook over medium heat, stirring constantly, until the mixture thickens and starts to boil.
– Remove from heat and stir in the vanilla extract.
– Pour the custard over the vermicelli layer in the baking dish, spreading it evenly.
3. **Assemble and Bake:**
– Sprinkle the remaining vermicelli mixture over the custard layer, pressing down lightly.
– Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and crispy.
4. **Cool and Serve:**
– Allow the dessert to cool to room temperature, then refrigerate for at least 2 hours to set.
– Before serving, you can garnish with additional chopped nuts and a dusting of powdered sugar if desired.
Enjoy your layered vermicelli and custard dessert!
