Egg Cream Pudding (Pudim Da Avo) - cooking recipe

Ingredients
    4 egg yolks
    3/4 cup granulated sugar
    1/4 cup milk
    1 (7 ounce) package tea biscuits
    2 cups heavy whipping cream
    2 tablespoons sugar
Preparation
    Using a food processor or a rolling pin, finely crush the tea biscuits and set aside.
    In a double boiler fill the bottom with 2-3 inches of water, place it over medium-high heat, and bring it to a simmer. On the top of the double boiler stir the egg yolks and sugar. Keeping the water in the bottom at a slow simmer, continue to stir until the egg mix is smooth. Then using a whisk and stirring a little faster, pour in the milk and beat until it's a frothy creamy consistency. You can use a hand held mixer with a whisk attachment to make it easier.
    Remove from heat and let it cool.
    Meanwhile, in a medium bowl pour out the heavy whipping cream and add 2 tablespoons of sugar. Whip until stiff peaks form. Set aside.
    To assemble the dessert, use the serving dish of your choice, layer the cookie crumbs first, then a layer of the sweet egg cream, then another layer of the crumbs, then a layer a the whipped cream. Last, add just a dusting of the cookie crumbs.
    Refrigerate for at least 3 hours, but overnight is the best.

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