Pavê de Leite Condensado com Ganache
Classic Brazilian layered dessert — condensed milk custard, champagne biscuits, and chocolate ganache. A taste of Brazil for Le and Roger.
Ingredients
- CUSTARD:
- 200 g leite condensado (half a can — about 3/4 cup)
- 1.5 tbsp amido de milho (cornstarch/Maizena)
- 2 egg yolks
- 250 ml milk (1 cup)
- 200 g creme de leite or natas (just under 1 cup)
- 1 tsp vanilla essence
- GANACHE:
- 50 g dark chocolate, broken into pieces
- 100 g creme de leite or natas (just under 1/2 cup)
- LAYERS:
- 150 g biscoito champagne or lady fingers (1 packet)
- Chocolate shavings for the top (optional)
Instructions
- Make the custard: in a saucepan OFF the heat, add the condensed milk and cornstarch. Whisk until dissolved.
- Add the egg yolks (strained through a sieve to remove lumps), milk, creme de leite, and vanilla. Whisk together.
- Turn on medium heat. Stir CONSTANTLY with a whisk for about 10 minutes until the mixture thickens into a custard. Don't stop stirring or it will stick.
- Remove from heat and let cool slightly.
- In a small glass dish, spread a layer of custard on the bottom.
- Add a layer of champagne biscuits on top.
- Repeat: custard, biscuits, custard. Finish with custard on top.
- Make the ganache: melt the chocolate in the microwave in 30-second bursts, stirring between each. Mix with the creme de leite until smooth and glossy.
- Pour the ganache over the top of the pavê.
- Cover and refrigerate for minimum 2 hours — overnight is even better.
- Finish with chocolate shavings on top before serving.
Notes
Classic Brazilian dessert — Le's childhood recipe adapted for 2. Scale is half the original but still generous — pavê keeps well in the fridge for 2-3 days and gets better overnight. Biscoito champagne (lady fingers/savoiardi) should be at any Portuguese supermarket — look in the biscuit aisle. In France, look for "boudoirs" — same biscuit, French name. Creme de leite can be replaced with natas (same thing, Portuguese name). Don't skip straining the egg yolks — it prevents lumps in the custard. Stir constantly on medium heat — patience makes a smooth custard. Chef Simão recipe — Brazil to Portugal, one layer at a time! 🇧🇷🍫🍳