O “Doce da Casa” é uma das sobremesas de colher mais amadas e omnipresentes em Portugal. Com as suas camadas cremosas e reconfortantes, é uma presença quase obrigatória em restaurantes e lares por todo o país. É uma receita simples, que une a suavidade de um creme de ovos, a textura dos biscoitos embebidos em café e a leveza de um topo de natas e claras batidas, resultando numa sobremesa que agrada a todos.

Ingredientes

  • 1 lata de leite condensado
  • 2 medidas* de leite
  • 1 colher de sobremesa de farinha Maizena
  • 5 ovos
  • 1 pacote de natas
  • 3 colheres de sopa de açúcar
  • Bolacha Maria q.b.
  • * medida da lata de leite condensado

Preparação

  1. Partir os ovos, separar as gemas e reservar as claras.
  2. Num tacho, juntar o leite condensado, as gemas e o leite (onde se diluiu a farinha Maizena) e levar a lume brando. Ir mexendo sempre até engrossar. Retirar do lume, deitar numa terrina e deixar arrefecer.
  3. Bater as claras em castelo e as natas com o açúcar (em recipientes separados). Envolver ambas e colocar por cima do doce (antes de pôr, coloquei uma camada de bolacha Maria embebidas em café). Levar ao frigorífico. No momento de servir polvilhar com bolacha Maria picada.

Here’s how to create this beloved Portuguese “house sweet” in your own home.

Portuguese Layered Cream Dessert (Doce da Casa)

“Doce da Casa,” which literally translates to “House Sweet” or “Dessert of the House,” is the quintessential Portuguese comfort dessert. You’ll find it on the menu of countless restaurants across Portugal, a testament to its universal appeal. It’s a glorious, layered pudding served in a large dish or individual glasses, celebrated for its creamy textures and simple, satisfying flavours.

The dessert is built in three distinct, delicious layers. It starts with a rich, yellow custard base made from condensed milk and egg yolks, cooked gently until thick. This is topped with a layer of classic Maria biscuits, which are briefly soaked in coffee to add moisture and a lovely, subtle bitterness. The final layer is a light and airy topping made by folding fluffy whipped egg whites into sweetened whipped cream, creating a cloud-like finish.

It’s the perfect make-ahead dessert, as it needs a few hours in the fridge for the flavours to meld and for everything to set beautifully. The final sprinkle of crushed biscuits adds a delightful crunch, completing this simple yet utterly irresistible treat.

Ingredients

  • 1 can of condensed milk
  • 2 can-measures* of milk
  • 1 dessert spoon of cornflour (cornstarch)
  • 5 eggs
  • 1 carton (200ml) of whipping cream or double cream
  • 3 tablespoons of caster sugar
  • Maria biscuits, as needed
  • Strong black coffee, cooled (for dipping the biscuits)
  • *Use the empty condensed milk can as your measuring cup

Method

  1. Separate the eggs, placing the yolks in a saucepan and reserving the whites in a clean, dry bowl for later.
  2. To the saucepan with the yolks, add the condensed milk. Dissolve the cornflour in the regular milk, then add this to the pan as well. Place over a low heat and stir constantly with a whisk or spatula until the custard thickens. Do not let it boil. Once thickened, remove from the heat, pour it into a large glass serving dish (a trifle bowl is perfect), and allow it to cool completely.
  3. Once the custard is cool, briefly dip Maria biscuits in the cold coffee and arrange them in a single layer on top of the custard.
  4. In separate bowls, whip the cream with the sugar until it forms soft peaks, and beat the reserved egg whites until they form stiff peaks.
  5. Gently fold the whipped egg whites into the sweetened cream until just combined. Spread this light and airy mixture over the layer of coffee-soaked biscuits.
  6. Chill in the refrigerator for at least 3-4 hours, or until firm. Just before serving, sprinkle generously with crushed Maria biscuits.

Tips:

  • The key to a smooth custard is low heat and constant stirring. This prevents the eggs from scrambling and the mixture from catching on the bottom of the pan.
  • Ensure the custard base is completely cool before you add the biscuit and cream layers, otherwise the cream may melt.
  • For a more “adult” version, you can add a splash of brandy or a coffee liqueur to the coffee used for dipping the biscuits.
  • For a different finish, you could sprinkle the top with chocolate shavings instead of, or in addition to, the crushed biscuits.