Brazilian recipe
Creamy Egg and Milk Custard (Ambrosia)
A beloved Brazilian sweet, this creamy custard is prized for its delicate texture and comforting, classic flavour—a simple delight to whip up at home.
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Ingredients
1 tin of sweetened condensed milk
500 ml of full-cream milk
4 large eggs
500 ml of full-cream milk
4 large eggs
Where to find ingredients
You can pick up sweetened condensed milk and full-cream milk at local supermarkets or trade stores in town. Fresh eggs are readily available at any local market or daily grocery shop.
Preparation method
- Combine the condensed milk and the full-cream milk in a wide, thick-bottomed pot
- Place the pot over a steady heat and bring the liquid to a light boil
- In a separate bowl, whisk your egg whites until they hold stiff, fluffy peaks
- Gently fold the yolks into the whites one at a time, whisking just enough to keep it light and creamy
- Carefully fold your egg mixture into the simmering milk in the pot
- Keep the heat nice and low while it gently cooks through
- Once the mixture has firmed up, use a slotted spoon to cut the set custard into rustic, bite-sized pieces
- Gently flip the pieces over to make sure they cook through evenly on all sides
- Remove the pot from the heat and spoon the mixture into a serving bowl
- Let it cool down completely, then pop it in the fridge until it is cold and set before serving
Observations
This classic dessert finds a perfect balance between the richness of condensed milk and the airy lightness of whipped eggs. It results in a comforting, velvety treat that hits the spot best when served nice and chilled.
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