Wednesday, April 9, 2014

Easter Egg in a Bowl

I can't believe how time is going by fast. Wasn't it Christmas yesterday? Now Easter is almost here, already? (smile). Anyway, today I'm posting another Brazilian recipe. This time it is a delicious "Easter Egg" with a twist. It's a dessert to be served cold that I translated from this website. Here it is.

  • 3 cans of sweet condensed milk
  • 2 tbsp of starch
  • 2 cans of milk (use the empty sweet condensed milk cans)
  • 6 egg yolks
  • 1tsp vanilla extract
  • 1 can of table cream
  • 2 cups of semi-sweet chocolate chips
  • 1/2 cup of chopped cashew nuts (I like walnuts or pecans better)
  • 2 cups of milk chocolate chips.

  • In a medium size pan cook, in medium heat, the sweet condensed milk, the starch dissolved in the milk, and the egg yolks stirring constantly until a thick cream forms (about 1 ½ minute)
  • Turn off heat. Add vanilla to the mix and set aside to cool down. Add the table cream to the cool mix. Set 1/3 of the mix aside
  • Mix the semi-sweet chocolate to the other 2/3 of the mix. The chocolate should melt.
  • Place one layer of the chocolate cream in the bottom of glass baking pan. Place in the refrigerator for 15 minutes. Take it out of the refrigerator and cover with a layer of the white cream.
  • Sprinkle with the chopped cashew nut and put back in the refrigerator for 10 more minutes. Take it out of the refrigerator, and cover with second layer of chocolate cream.

·         In a separate bowl, melt the milk chocolate. Cover the dessert with a layer of this chocolate.

·         Put dessert in the refrigerator for at least 2 hours before serving it.
  Thank you for stopping by. God bless you.
VanĂ­as Reed