This recipe became popular around the world under the name “Danete Caseiro”. I tested it and although it’s delicious, I didn’t think it was very similar to the original. The husband, who is less critical, found it identical. Either way, it’s an incredibly profitable dessert! Whoever does it will tell me later what they think, okay?
Ingredients:
- 1 liter of milk
- 1 yolk
- 6 tablespoons cornstarch
- 6 tablespoons of chocolate powder (I used Dois Frades)
- 1 can of condensed milk
- 3 tablespoons of sugar
From the indicated amount of milk, remove about 1/2 cup and dissolve the starch and chocolate by mixing well.
Add the other ingredients and cook over low heat, stirring constantly until it turns into a porridge. Turn off the heat and let it cool. It is common for a darker film to form over the cream, to alleviate the problem you can stir it every 2 minutes while it cools.
When the cream is warm add:
- 2 spoons (coffee) of vanilla essence
- 1 can of cold cream (without whey)
*Beat well in a mixer for 3 minutes.
It will acquire consistency in the refrigerator.
I’m going to put it in the ice cream maker, I think it will make AWESOME ice cream, I would just add a little more chocolate, maybe 2 tablespoons more.
* Makes about 1000 pots like the one in the photo … just kidding, it makes about 1.5 L.
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