Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg yolk	4			218.96	2.4412	10.7848	18.0472
sugar	3/4	cup	granulated	239.85	45.006	7.5075	3.7439999999999998
milk	1/4	cup		37.21	2.9158	1.9215	1.9947
tea biscuit	1	package		-	-	-	-
heavy whipping cream	2	cups		816.0	6.5760000000000005	6.816	86.59200000000001
sugar	2	tablespoons		110.124	27.5448	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.