Aletria

Name: Aletria
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Portuguese
Ingredients: 12 oz egg noodles; 6 tbsp butter; 1/2 cup granulated sugar; 1/4 tsp ground cinnamon; 2 cups whole milk; 4 eggs; 2 egg yolks; 1/2 tsp vanilla extract; 1/8 tsp salt; 1/8 tsp ground cinnamon (for topping)

A traditional Portuguese sweet dessert made with egg noodles caramelized in butter and sugar, layered with cinnamon and a silky custard. Rich, warm, and comforting with a delicate spice.

55 minMediumServes 6380 cal/serving

PortugueseDessertStovetop and OvenStandard

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Ingredients

12 oz egg noodles
6 tbsp butter
1/2 cup granulated sugar
1/4 tsp ground cinnamon
2 cups whole milk
4 eggs
2 egg yolks
1/2 tsp vanilla extract
1/8 tsp salt
1/8 tsp ground cinnamon (for topping)

Instructions

1

Cook the 12 oz egg noodles in salted boiling water until al dente, about 7-8 minutes. Drain well.
2

In a large skillet over medium heat, melt 6 tbsp butter. Add the noodles and stir frequently until they begin to caramelize and turn golden, about 8-10 minutes. The noodles should be fragrant and lightly browned.
3

Remove the pan from heat. Sprinkle with 1/2 cup granulated sugar and 1/4 tsp ground cinnamon. Toss gently to combine. Set aside to cool slightly.
4

Preheat your oven to 350°F and butter a 9x13 inch baking dish.
5

Make the custard: Whisk together 4 eggs, 2 egg yolks, 2 cups whole milk, 1/2 tsp vanilla extract, and 1/8 tsp salt in a bowl until smooth.
6

Transfer half of the caramelized noodles to the baking dish. Pour half of the custard over it. Add the remaining noodles, then top with the remaining custard.
7

Sprinkle with 1/8 tsp ground cinnamon (for topping). Bake for 25-30 minutes until the custard is set but still slightly jiggly in the center.
8

Let cool for 10 minutes before serving. Aletria can be served warm or at room temperature.

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Questions

What is Aletria?

A traditional Portuguese sweet dessert made with egg noodles caramelized in butter and sugar, layered with cinnamon and a silky custard. Rich, warm, and comforting with a delicate spice. This reference files it under Portuguese dessert: made on the stovetop and in the oven, rated medium and about 55 minutes start to finish.

What temperature do I cook Aletria at?

For Aletria, the oven is set to 350 F (about 175 C) in step 4. The longest stretch at that heat is 30 minutes, in step 7.

How do I know when Aletria is done?

Go by the cues in the method rather than the clock. Step 7: cook until the custard is set but still slightly jiggly in the center.

Can I make Aletria dairy-free?

Yes. The dairy in Aletria is 6 tbsp butter, 2 cups whole milk. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the milk for unsweetened oat or soy milk. The richness shifts slightly, but the method does not change.

Does Aletria contain eggs?

Yes: 12 oz egg noodles, 4 eggs and 2 egg yolks. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Which part of Aletria can be done ahead?

Everything up to step 7. Step 7 is a built-in pause of 30 minutes: "Bake for 25-30 minutes until the custard is set but still slightly jiggly in the center." Do everything up to that point ahead of time and pick up at step 8 when you are ready to finish.

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