Easy, delicious, and quick milk vermicelli dessert

Place the butter in a pan over low heat and let it melt gently without browning or changing color.

Add the vermicelli to the pan and stir continuously over low heat until evenly toasted and uniformly golden.

Add the water and stir the vermicelli over low heat until fully cooked and the liquid has been absorbed, taking care not to let it stick to the pan.

Add the sugar to the cooked vermicelli and stir over low heat until completely dissolved and evenly incorporated.

In a separate bowl, whisk the milk and cornstarch until completely smooth. Pour the mixture over the vermicelli and stir continuously over low heat until well combined and beginning to thicken.

Add the cream and stir gently over low heat until fully incorporated and the vermicelli mixture is smooth and creamy.

. Allow 4 minutes.

Add the cinnamon and stir over low heat until evenly distributed throughout the hot mixture and fragrant. Remove the pan from the heat once the dessert is smooth and creamy but still soft and easy to serve.

Let the dessert cool at room temperature as desired, or keep it warm if serving immediately.

Serve the dessert warm or at room temperature, and garnish evenly with mixed nuts as desired.