Ingredients
- 1/2 pound vermicelli, cooked al dente
- 8 large eggs, beaten
- 1 1/4 cups cane sugar
- 2 teaspoons pure vanilla extract (I use Nielsen-Massey)
- 2 cups 1 teaspoon whole milk (or heavy cream)
- 4 ounces softened cream cheese
- 1/2 cup small curd cottage cheese
- 2 cups quartered dried apricots
- 2 ounces melted unsalted butter
- 2 teaspoons ground Saigon cinnamon
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