Chilled Vanilla & Chocolate Layered Cream
Inspired by the beloved Brazilian wedding sweet 'bem casado', this chilled layered cream dessert brings together two velvety textures in one glass. Ready in just 15 minutes of cooking, it's an effortless crowd-pleaser that gets better the longer it chills.
🛒 Ingredients
1 servings
- 1 can (14 oz) sweetened condensed milk — for vanilla cream
- ½ cup heavy cream — for vanilla cream
- 1 tsp unsalted butter — for vanilla cream
- 1 can (14 oz) sweetened condensed milk — for chocolate cream
- ½ cup heavy cream — for chocolate cream
- 4 heaping tbsp unsweetened cocoa powder
- 1 tsp unsalted butter — for chocolate cream
- 1 pinch of sea salt
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Directions
- 1
In a medium saucepan, whisk together the condensed milk, heavy cream, and butter for the vanilla cream. Cook over low heat, stirring constantly, for 10–15 minutes until the mixture thickens slightly.
- 2
Remove the vanilla cream from heat and set aside to cool while you prepare the chocolate layer.
- 3
In a second saucepan, combine the remaining condensed milk, heavy cream, butter, cocoa powder, and salt. Stir together off the heat first, then cook over low heat for 10–15 minutes, stirring constantly until smooth and creamy.
- 4
Spoon alternating layers of vanilla and chocolate cream into individual serving glasses or ramekins, starting with vanilla on the bottom.
- 5
Cover with plastic wrap pressed directly onto the surface and refrigerate for at least 2 hours or overnight. Serve chilled.
💡 Chef's Tip
Don't overcook the creams — they will look too soft while warm but set beautifully once refrigerated. For an elegant presentation, dust the top with cocoa powder or grated dark chocolate just before serving.
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