1. **Make the Vermicelli Layer:**
– Preheat oven to 350°F (175°C).
– In a large skillet over medium heat, toast vermicelli until golden brown, stirring constantly to prevent burning.
– In a large bowl, toss toasted vermicelli with melted butter, chopped walnuts, sugar, and cinnamon. Toss well to coat evenly.
– Press half of the vermicelli mixture into the bottom of a greased 9×13-inch baking dish.
2. **Make the custard:**
– In a medium saucepan, whisk together the milk, sugar, cornstarch, and salt.
– Cook over medium heat, stirring constantly, until the mixture thickens and begins to boil.
– Remove from heat and stir in vanilla extract.
– Pour the custard over the layer of vermicelli in the baking dish, spreading it evenly.
3. **Assemble and Bake:**
– Sprinkle remaining vermicelli mixture over custard layer, pressing down lightly.
– Bake in preheated oven for 20-25 minutes, or until top is golden and crispy.
4. **Cool and Serve:**
– Let dessert cool to room temperature, then refrigerate for at least 2 hours to set.
– Before serving, you can garnish with additional chopped nuts and a dusting of powdered sugar if desired.
Enjoy your dessert layered with vermicelli and custard!
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