Peanut pavê with Farinha de Amendoim

Ingredients

• 1 can sweetened condensed milk (395 g)
• 700 ml milk, 500 ml for the cream and 200 ml to dip the biscuits
• 2 tablespoons cornstarch
• 100 g Farinha de Amendoim (peanut flour), plus 2 tablespoons to finish
• 1 carton table cream (200 g)
• 200 g maisena biscuits (plain cornstarch biscuits)

Method

1. In a saucepan, mix 500 ml of milk, the condensed milk, the cornstarch and 100 g of Farinha de Amendoim, with no lumps.
2. Cook over low heat, stirring constantly, for about 8 minutes, until thickened. Turn off the heat and stir in the cream.
3. Quickly dip the biscuits in the remaining 200 ml of milk.
4. In a dish, alternate layers of biscuits and cream, ending with cream.
5. Sprinkle the 2 tablespoons of Farinha de Amendoim on top and refrigerate for at least 4 hours before serving.