VERMICELLI CUSTARD PUDDING

VERMICELLI CUSTARD PUDDING
60 g vermicelli, broken into 2 cm pieces
50 g butter
5 cups milk
2 tablespoons cornflour
6 tablespoons sugar
1 egg
pinch of salt
1 teaspoon nutmegg
1 teaspoon cinamon
1 teaspoon vanilla essence

Fry the vermicelli in the butter until nutty brown (5 min). Add the milk and bring to a boil. In a bowl mix the cornflour, sugar, egg and salt. Add some of the warm milk to the egg mixture and mix well. Add the egg mixture to the milk and vermicelli to make a custard. Add the nutmeg, cinnamon and vanilla and bring to a boil. Boil until mixture thickens.
Recipe and photo: Fritz Linda Page Weilbach