Natas do Céu Portuguese Dessert (Printable Format)

Airy cream, rich egg custard, and biscuit layers create a classic Portuguese sweet finish.

# What You Need:

→ Biscuits

01 - 5.3 oz Maria biscuits or digestive biscuits

→ Cream Layer

02 - 1 2/3 cups cold heavy cream
03 - 2 tablespoons powdered sugar
04 - 1 teaspoon vanilla extract

→ Egg Yolk Custard

05 - 6 large egg yolks
06 - 2/3 cup granulated sugar
07 - 6 tablespoons water

# How-To Steps:

01 - Crush biscuits into fine crumbs using a food processor or by placing in a sealed bag and rolling with a rolling pin. Set aside.
02 - In a mixing bowl, whip cold heavy cream with powdered sugar and vanilla extract until stiff peaks form. Transfer to refrigerator until assembly.
03 - Combine granulated sugar and water in a saucepan. Heat gently, stirring until dissolved, then simmer for 3 to 4 minutes to form a light syrup.
04 - Lightly whisk egg yolks in a separate bowl. Gradually pour hot syrup into yolks while whisking constantly.
05 - Transfer yolk mixture back to saucepan and cook over very low heat, stirring continuously, until slightly thickened without boiling. Remove from heat and cool completely.
06 - Layer half of the biscuit crumbs at the bottom of serving dish or individual glasses.
07 - Spoon half the whipped cream over biscuit layer and spread evenly.
08 - Add remaining biscuit crumbs, followed by the rest of the whipped cream.
09 - Pour the cooled egg yolk custard over the top as the final layer.
10 - Refrigerate for at least 2 hours before serving to set the layers.

# Expert Suggestions:

01 -
  • Easy to assemble with no baking required
  • Makes ahead beautifully for dinner parties
  • Uses everyday ingredients found in most kitchens
  • A crowd-pleaser with its silky layers and gentle sweetness
02 -
  • High in satisfying creamy flavor with a gentle sweetness
  • Ideal make-ahead dessert for dinner parties
  • Versatile for using up pantry staples
03 -
  • Always use cold cream and chill your mixing bowl to get extra fluffy whipped cream.
  • Do not rush the syrup or custard steps slow pouring and gentle stirring make all the difference.
  • Layer in individual glasses for an elegant look and a perfect balance of biscuit cream and custard in every spoonful.

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