SERRADURA - PORTUGUESE "SAWDUST" DESSERT

Condensed milk is essentially evaporated milk with sugar added. The milk is then canned for consumer consumption and commercial use in baking, ice cream processing, and candy manufacture. In 1852, a young dairy farmer named Gail Borden was on a ship headed home to the United States from the Great Exhibition in London. When rough seas made the cows on board so seasick that they could not be milked, infant passengers began to go hungry. Borden wondered how milk could be processed and packaged so that it would not go bad. This was a problem not only on long ocean voyages but on land, as well, because at the time, milk was shipped in unsanitary oak barrels and spoiled quickly. When Borden returned home, he began to experiment with raw milk, determining that it was 87% water. By boiling the water off the top of the milk in an airtight pan, Borden eventually obtained a condensed milk that resisted spoilage.

Serves 10
30 minutes + 2 hours chilling in the refrigerator
426 kcal per serving


Ingredients

• 6 dl whipping Cream
• 200 g Marie biscuits (tea biscuits)
• 1 can sweetened condensed milk (397 g)

Method

1. Choose 10 containers (e.g. glass cups or bowls) that are enough to hold about 1,5 dl of pudding in each.
2. Place the biscuits in a food processor or blender and crush them very finely, setting aside around 1,5 dl for the end.
3. In a large mixing bowl beat the cream with an electric mixer until soft peaks form.
4. Add the sweetened condensed milk, then the biscuit crumbs. 
5. Mix everything together, then place about 1,5 dl of pudding in each container.
6. Finish with the biscuit crumbs that you previously set aside over the top of the pudding.
7. Cover the containers with plastic wrap, then chill in the freezer for about 2 hours.
8. Leave the pudding at room temperature for about 10 minutes to soften before serving.