Portuguese cream

Ingredients for 10 servings:

• 4 eggs
• 1 can sweetened condensed milk (323 ml)
• 1 can of milk
• 300 g biscuits (butter biscuits)
• 200 ml cream
• 1 tbsp vanilla sugar
• 1 pinch of salt

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

super delicious layered dish – enough for a normal casserole dish

To measure the milk, I use the empty condensed milk can. First, separate the eggs. Then, add the egg yolks to a saucepan with the condensed milk and regular milk. Heat gently, stirring constantly, until the liquid thickens (this may take a few minutes. Stir well to prevent the mixture from sticking!). Remove from the heat and let cool. Beat the egg whites with the vanilla sugar and a pinch of salt until stiff peaks form. Whip the cream until stiff peaks form and fold in the beaten egg whites. Crumble the cookies into small pieces. First, layer a layer of cookies, then a layer of milk mixture, then the egg white mixture in a dish, then start again with the cookie, and so on. I always add a little extra cookie crumbs to the top layer of egg white mixture; it looks better than without. Then refrigerate for at least 2 hours (it tastes best when it’s fully “stiffened”).