Steps
- Bring 500ml of milk, 150g of sugar, 25g of unsalted butter, 1 strip of lemon peel, and 1 cinnamon stick to a boil in a saucepan.
- Stir in 100g of fine wheat vermicelli. Cook for 7-8 minutes, stirring occasionally, until the noodles are tender and the milk lightly thickens.
- Remove from heat, discard the peel and cinnamon, and cool for 10 minutes. Beat 3 pasteurized egg yolks and quickly stir into the noodles until smooth.
- Spoon into shallow dishes, sprinkle with ground cinnamon, and cool completely.