Egg Cream Pudding Pudim Da Avo Recipes
EGG CREAM PUDDING (PUDIM DA AVO)
This recipe is from the Azorean Greenbean site, dedicated to preserving Azorean cooking. The recipe was the blogger's grandmother's recipe.
Provided by PanNan
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Using a food processor or a rolling pin, finely crush the tea biscuits and set aside.
- 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.
- Remove from heat and let it cool.
- Meanwhile, in a medium bowl pour out the heavy whipping cream and add 2 tablespoons of sugar. Whip until stiff peaks form. Set aside.
- 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.
- Refrigerate for at least 3 hours, but overnight is the best.
Nutrition Facts : Calories 860.7, Fat 55.5, SaturatedFat 30.9, Cholesterol 331.2, Sodium 300, Carbohydrate 85.2, Fiber 0.6, Sugar 50.9, Protein 8.8
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