Ruy's Frozen Dessert (Sorvetão)
A Brazilian frozen pudding built in layers: silky condensed-milk custard, a caramel base and a chocolate ribbon, all set overnight in the freezer. Make it a day ahead and slice it cold.
🛒 Ingredients
8 servings
- 2 cans sweetened condensed milk (400 g each)
- 2 cans whole milk (about 800 ml total)
- 5 eggs
- 8 tablespoons sugar
- 1 can heavy cream (300 g)
- 1 cup sugar (for the caramel)
- 1/2 cup boiling water
- 4 tablespoons unsweetened cocoa powder
- 6 tablespoons water
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Directions
- 1
In a saucepan, combine the condensed milk, whole milk and egg yolks. Cook over low heat, stirring constantly, until the mixture thickens into a smooth custard.
- 2
Pour into a bowl, let cool, then chill until needed.
- 3
Whip the 5 egg whites to stiff peaks, then fold in the sugar and the heavy cream.
- 4
Fold the two mixtures together gently with a spatula, bottom to top, keeping as much air as possible.
- 5
In a deep skillet, melt the sugar dry until it turns amber, then pour in the boiling water and stir vigorously.
- 6
Keep cooking until the syrup thickens slightly. Set aside to cool.
- 7
Coat the bottom of a pudding mould with the caramel and freeze for about 2 hours.
- 8
Spread the chocolate sauce (cocoa whisked into water) over the frozen caramel and freeze for another 2 hours.
- 9
Pour the custard cream over the set caramel and chocolate layers.
- 10
Return the mould to the freezer for about 24 hours before unmoulding and serving.
💡 Chef's Tip
This is a make-ahead dessert — the full 24 hours in the freezer is what gives each slice its clean edge, so don't rush it. To unmould, dip the mould in hot water for a few seconds and run a thin knife around the rim. Serve it still firm, in thick slices, with extra caramel or a few shards of chocolate.
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