Palha Italiana

Ingredients

• 1 can (395 g) Sweetened Condensed Milk (full‑fat, standard brand)
• 1 can (300 ml) Heavy Cream (full‑fat, for richness)
• 1 tablespoon Margarine (unsalted, room temperature)
• 200 grams Plain Biscuits (Maria or similar) (crushed into small pieces; brand "Marte Minas" suggested)
• 2 tablespoons Milk Powder (for coating and added creaminess)

Instructions

1. Gather Ingredients & Equipment

   Measure out all ingredients, open the cans of condensed milk and cream, and have the butter, biscuits, and milk powder ready. Set out the saucepan, wooden spoon, measuring tools, cutting board, knife, and a shallow dish.

   Time: PT5M

2. Crush the Biscuits

   Place the biscuits on a cutting board and crush them into coarse crumbs using the flat side of a knife or a rolling pin. You don’t need a fine powder; small pieces give texture.

   Time: PT5M

3. Combine Milk, Cream, and Butter

   Add the condensed milk, heavy cream, and the tablespoon of margarine to the saucepan. Stir briefly to combine.

   Time: PT2M

4. Cook the Mixture

   Place the saucepan over medium heat. Stir continuously with the wooden spoon. Cook until the mixture thickens and the bottom of the pan starts to separate (you’ll hear a slight crackle) – about 10 minutes.

   Time: PT10M

   Temperature: Medium heat

5. Add Milk Powder

   Remove the pan from the heat and immediately stir in the two tablespoons of milk powder until fully incorporated and smooth.

   Time: PT2M

6. Incorporate the Biscuits

   Add the crushed biscuits to the pan and mix until every crumb is evenly coated with the creamy mixture.

   Time: PT3M

7. Spread and Cool to Room Temperature

   Transfer the mixture to the shallow dish, spreading it into an even layer about 1 cm thick. Let it sit at room temperature until it stops steaming and is cool enough to handle.

   Time: PT15M

8. Refrigerate to Set

   Place the dish in the refrigerator and let it firm up for at least 1 hour. The dessert should be solid enough to cut cleanly.

   Time: PT1H

9. Cut into Desired Shapes

   Remove the set mixture from the fridge. Using a sharp knife, cut it into squares, rectangles, or bite‑size bars – whatever your heart desires.

   Time: PT5M

10. Roll in Milk Powder (Optional)

    If you like an extra milky coating, roll each piece lightly in the remaining milk powder. This adds a subtle flavor and prevents sticking.

    Time: PT5M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

20 g

Fat

7 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of Sweetened Condensed Milk: Evaporated milk + sugar (2 cups evaporated milk + 1 cup sugar)
• Instead of Heavy Cream: Half‑and‑half (use 1 cup)
• Instead of Margarine: Unsalted butter (same amount)
• Instead of Plain Biscuits (Maria or similar): Digestive biscuits, graham crackers
• Instead of Milk Powder: Dry milk powder, powdered whey protein (unflavored)

Equipment Needed

• Saucepan
• Wooden Spoon
• Measuring Spoons
• Measuring Cup
• Cutting Board
• Knife
• Shallow Dish or Plate
• Refrigerator
• Small Bowl
• Plastic Wrap (optional)

Critical Steps — Do Not Skip

• Cook the mixture until it pulls away from the bottom of the pan (step 4).
• Refrigerate the dessert until fully set before cutting (step 8).

Chef Tips from the Video

• For extra chocolate flavor, add 1 tbsp of cocoa powder with the milk powder in step 5.
• Use Maria biscuits for a traditional texture; they absorb the cream without becoming mushy.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Not recommended; texture changes when frozen.

Room temperature: Can sit out for up to 2 hours; after that keep refrigerated.

Make-Ahead Tips

• The dessert can be prepared a day in advance; keep it covered in the fridge.

Frequently Asked Questions