Pudim De Natas (Heavy Cream Pudding) – a delicious recipe with egg whites, heavy cream, gelatin, maria bolachas, condensed milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Crush Maria Cookies, best if blended to a puree setting.
2
Layer the bottom of the serving bowl with about a third of the Cookies.
3
Boil about 3 Table Spoons of Water.
4
In a small bowl beat Egg Whites until they don't move. (Test by holding bowl upside down, ready if eggs don't fall.).
5
In another bowl whip the Heavy Cream.
6
In a seperate small bowl place Gelatin and spoon 2 Tablespoons of hot water and mix until Gelatin has liquified.
7
Add Egg Whites and Gelatin to the Heavy Cream, then add the Condenced Milk and stir until all is mixed together.
8
Pour about half of the cream into the serving bowl and then layer the top with half of the rest of the Cookies. Then add the rest of the cream to the top and layer the rest of the cookies on top.
9
Refrigerate until Cold.
10
Serve.
218
kcal
Calories
17
g
Fat
6
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 2 egg whites, 1 pint heavy cream, 2 sheets gelatin, 7 ounces goya maria bolachas, and more.
Yes, Pudim De Natas (Heavy Cream Pudding) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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