Egg Cream Pudding (Pudim Da Avo)

Submitted by PanNan

"This recipe is from the Azorean Greenbean site, dedicated to preserving Azorean cooking. The recipe was the blogger's grandmother's recipe."

 

• Ready In: 30mins
• Ingredients: 6
• Serves: 4

ingredients

• 4 egg yolks
• 3⁄4 cup granulated sugar
• 1⁄4 cup milk
• 1 (7 ounce) package tea biscuits
• 2 cups heavy whipping cream
• 2 tablespoons sugar

directions

1. Using a food processor or a rolling pin, finely crush the tea biscuits and set aside.
2. In a double boiler fill the bottom with 2-3 inches of water, place it over medium-high heat, and bring it to a simmer. On the top of the double boiler stir the egg yolks and sugar. Keeping the water in the bottom at a slow simmer, continue to stir until the egg mix is smooth. Then using a whisk and stirring a little faster, pour in the milk and beat until it’s a frothy creamy consistency. You can use a hand held mixer with a whisk attachment to make it easier.
3. Remove from heat and let it cool.
4. Meanwhile, in a medium bowl pour out the heavy whipping cream and add 2 tablespoons of sugar. Whip until stiff peaks form. Set aside.
5. To assemble the dessert, use the serving dish of your choice, layer the cookie crumbs first, then a layer of the sweet egg cream, then another layer of the crumbs, then a layer a the whipped cream. Last, add just a dusting of the cookie crumbs.
6. Refrigerate for at least 3 hours, but overnight is the best.