A traditional Portuguese confectionery, natas do Céu are one of those desserts that combine simplicity and sophistication in the same dish. Very present at Christmas dinners in Portugal, they combine the sweetness of cream with the intensity of egg jam and the crunchy texture of the biscuit, creating a balanced and elegant dessert.
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In addition to giving well and being able to be prepared the day of dinner, this is a recipe that improves after freezing, making it perfect for special occasions. Served very cold, on a platter or in individual portions, it is a classic that always surprises.
See the preparation method:
Ingredients
- 6 egg yolks
- 180 g of sugar
- 150 ml of water
- 400 ml of cream
- 300 g of condensed milk
- 200 g cornstarch biscuit
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To start cooking, start with simple recipes, read the recipe carefully and follow the instructions step by step.
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Maintain organization in the kitchen, using basic utensils and ensuring knives are sharp.
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Also preheat stoves and ovens and use low heat to avoid burning food, and pay attention to food signs, such as smell and color.
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Separate and measure all ingredients before lighting the heat. This saves you from wasting time looking for something in the middle of preparation.
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Preparation method
- In a saucepan, combine the sugar and water and heat over medium heat, stirring until completely dissolved.
- Let boil for about 4 minutes, until a slightly thick syrup forms.
- Pour the still hot syrup over the yolks, mix well and return the mixture to a low heat.
- Stir constantly until the mixture thickens, without letting it boil. The right time is when the spoon passes through and forms a path at the bottom of the pan.
- Transfer the egg candy to a container, cover with plastic wrap in contact with the cream and place in the refrigerator to cool.
- Using a mixer, beat the very cold cream until you obtain a thick cream.
- Add the condensed milk little by little, mixing gently until smooth.
- Grind the cornstarch cookie until it forms a fine crumb.
- On a plate, alternately distribute the layers of cream, egg cream and cookie crumbs, repeating until the ingredients are finished.
- Finish with a generous layer of egg cream.
- Cover with plastic wrap and refrigerate at least 4 hours before serving, to keep it firm and cold.
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