[Cloud-Like Bliss] Natas do Céu - Heavenly Cream

                                         [Cloud-Like Bliss] Natas do Céu - Heavenly Cream

Get ready to be charmed by Natas do Céu, a delightful Portuguese dessert whose name, "Cream from Heaven," captures its light and divine essence. This layered treat features a fluffy, airy meringue, a rich, smooth egg custard, and a topping of creamy whipped cream, often garnished with crushed biscuits or cinnamon. It's a blend of textures and mild sweetness, usually made for special occasions, but here it's perfectly sized for a cozy treat. Prepare for a taste that will take you straight to dessert heaven!

Preparation Time: 30 minutes

Cooking Time: 15-20 minutes (for custard and meringue)

Chilling Time: Minimum 3-4 hours (preferably overnight)

Total Time: 4-5 hours (mostly chilling)

Difficulty Level: Medium

Serve: 2

 INGREDIENTS 

For the Egg Custard (Creme de Ovos) 

o   Granulated Sugar: 50g (approx. 4 tbsp) 

o   Water: 25ml (approx. 1.5 tbsp) 

o   Egg Yolks: 3 large 

o   Lemon Peel: 1 small strip (from about 1/4 lemon) 

For Meringue 

o   Egg Whites: 2 large (from the custard eggs) 

o   Granulated Sugar: 40g (approx. 3 tbsp) 

o   Pinch of Salt 

For the Whipped Cream Layer

v  Heavy Whipping Cream (cold): 150ml (approx. 2/3 cup) 

v  Powdered Sugar (Icing Sugar): 1 tbsp (or to taste)   

v  Vanilla Extract: 1/4 tsp (optional) 

For Garnish (Optional) 

§  Marie Biscuits: 2-3 (crushed finely) OR 

§  Cinnamon powder: a pinch 

Tool & Equipment 

§  Small saucepan 

§  Whisk 

§  2 mixing bowls (preferably chilled for cream) 

§  Electric mixer (handheld or stand mixer) 

§  Fine-mesh sieve 

§  2 serving glasses or small dessert bowls (approx. 200ml capacity each) 

§  Spatula 

INSTRUCTIONS 

Step 1.

Prepare the Egg Custard (Creme de Ovos) 

·       In the small saucepan, mix the 50g granulated sugar, water, and lemon peel. Heat over medium heat, stirring until the sugar dissolves. Let it boil for 2-3 minutes until it becomes a light syrup. Remove from heat and let it cool slightly. Discard the lemon peel. 

·       In a separate small bowl, lightly whisk the 3 egg yolks. 

·       Slowly pour the warm (not hot) sugar syrup into the egg yolks in a thin stream, whisking constantly to temper the yolks. 

·       Return the mixture to the saucepan. Cook over very low heat, stirring continuously with a whisk for 3-5 minutes until the custard thickens slightly to a pourable consistency. Avoid boiling or scrambling. 

·       Strain the custard through a fine-mesh sieve into a clean bowl for a smooth texture. Allow it to cool completely to room temperature, then chill in the refrigerator for at least 30 minutes until cold. 

Step 2. 

Prepare the Meringue 

o   Preheat the oven to 120°C (250°F). Line a small baking sheet with parchment paper. 

o   In a clean, dry mixing bowl, add the 2 egg whites and a pinch of salt. Beat with an electric mixer at medium-high speed until soft peaks form. 

o   Gradually add the 40g granulated sugar, one tablespoon at a time, while continuing to beat until stiff, glossy peaks form and the sugar has dissolved. 

o   Spoon or pipe the meringue onto the prepared baking sheet in two small mounds or create some smaller dollops if you prefer. 

o   Bake for 15-20 minutes, or until the meringues are crisp on the outside and lightly golden. Turn off the oven and let them cool completely inside with the door slightly ajar to prevent cracking. Once cool, carefully remove and set aside. 

Step 3.

         Prepare the Whipped Cream 

o   In a chilled mixing bowl, pour the 150ml very cold heavy whipping cream. Add the powdered sugar and vanilla extract (if using). 

o   Using an electric mixer, beat at medium-high speed until soft to medium-stiff peaks form. Be cautious not to overbeat. 

Step 4. 

Assemble Natas do Céu 

·       Once the custard and meringue are completely chilled: 

·       Gently crush one of the cooled meringue pieces into crumbs. 

·       In each serving glass, add a layer of cold egg custard. 

·       Sprinkle a layer of crushed meringue over the custard. 

·       Top with a generous layer of whipped cream. 

·       Repeat the layers, finishing with a final layer of whipped cream on top. 

·       If using the second meringue piece, place it whole or broken into large pieces on top of one of the desserts or crush it for a finer texture throughout. 

·       Optionally, dust with a sprinkle of crushed Marie biscuits or cinnamon powder. 

Step 5.

Chill: Cover the glasses with plastic wrap and refrigerate for at least 3-4 hours, or ideally overnight. This allows the flavors to blend well and the dessert to set. 

Macro Summary (Approximate per serving, very general as it depends on exact ingredients and portions) 

v  Calories: 400-500 kcal 

v  Protein: 8-10g 

v  Carbohydrates: 45-55g (mostly from sugar) 

v  Fats: 25-35g (from cream and egg yolks) 

Note: This is a rough estimate. For precise macros, calculate based on the specific brands and quantities of ingredients used. 

Tips & Variations 

·       Perfect Meringue: Make sure your egg whites are at room temperature for better volume. Keep your bowl and whisk clean and grease-free. 

·       Custard Consistency: The custard should be thick enough to coat the back of a spoon but still pourable. It will thicken more as it cools. 

·       Chilling is Key: Don't rush the chilling process. The longer it chills, the better the flavors will mix, and the textures will develop. 

·       Individual Servings: This dessert is best served in individual glasses or bowls for easy layering and appealing presentation. 

·       Textural Play: If you prefer, you can crush all the meringue into fine crumbs and layer them evenly throughout, rather than using larger pieces. 

·       Lemon Zest: Instead of just a peel, add a tiny bit of grated lemon zest to the custard for a brighter citrus flavor. 

·       Port Wine Drizzle: For an adult twist, a light drizzle of good quality port wine over the finished dessert just before serving can enhance the flavor. 

FAQs

1Q- My custard looks lumpy. What happened? 

A: This usually means the egg yolks cooked too quickly, or the syrup was too hot when added. Always add the syrup slowly while whisking constantly. Also, ensure you cook the custard over very low heat, stirring continuously. Straining through a sieve after cooking helps too. 

2Q- Why isn't my meringue crisp? 

A: This could be due to not baking long enough or the oven temperature being too low. The low temperature and the slow drying process (and cooling in the oven) are key for a crispy meringue. Humidity can also affect meringue. 

3Q- Can I use store-bought meringue? 

A: Yes, if you want to save time, you can use good quality store-bought meringues. Crush them before layering. This will cut down significantly on preparation time. 

4Q- How long does Natas do Céu last in the refrigerator? 

A: It’s best eaten within 24-48 hours. After that, the meringue can soften too much, and the texture might change.