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Natas do Céu

Discover the delicious taste of Natas do Céu, a classic Portuguese dessert that combines smooth custard and crispy biscuits.

by Maria
Natas do Céu

Natas do Céu is a heavenly dessert that transports you to a sweet paradise with every bite. It is a traditional Portuguese delicacy that consists of layers of creamy custard and crunchy biscuits. The name literally means “cream of heaven”, and it is easy to see why.

This dessert is light, fluffy and smooth, like a cloud of whipped cream. The custard is made with egg yolks, sugar and water, cooked over low heat until thickened. It has a rich and velvety texture that melts in your mouth.

The biscuits are crushed into fine crumbs and sprinkled over the custard, creating a contrast of textures and flavors. The biscuits add a touch of crunchiness and saltiness to balance the sweetness of the custard. Some variations of this dessert also include lemon zest, cinnamon stick or vanilla extract for extra aroma and flavor.

Natas do Céu is a simple but elegant dessert that can be enjoyed on any occasion. It can be served in individual cups or in a large bowl, depending on your preference. It is best to refrigerate it for at least four hours or overnight before serving, to allow the flavors to blend and the texture to set.

Natas do Céu is a treat for the eyes as well as the palate. It has a beautiful presentation with white and golden layers that resemble the sky and the sun. It is often garnished with fresh fruits or chocolate shavings for an extra touch of color and taste.

Natas do Céu is more than just a dessert; it is an experience that delights all your senses. It is a perfect way to end a meal or to indulge yourself in any moment of the day.

Natas do Céu

Natas do Céu

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 324 calories 22 grams fat
Rating: 5.0/5
( 1 voted )


  • 5 eggs
  • 1/2 cup + 2 tablespoons of sugar
  • 1/3 cup + 1 tablespoon of water
  • 1 2/3 cups of heavy cream
  • 1 tablespoon of sugar
  • About 40 Maria biscuits


  • Separate the egg yolks from whites. Beat the whites with 1/2 cup of sugar until stiff peaks form.
  • Whip the heavy cream with a tablespoon of sugar and fold into the whites.
  • In a saucepan over low heat, cook the yolks with 2 tablespoons of sugar and water, stirring constantly until thickened. Strain and let cool slightly.
  • Crush the biscuits in a food processor or blender. In individual cups or a large bowl, layer the biscuit crumbs with the cream mixture, ending with cream.
  • Refrigerate for at least 4 hours before serving.


  • Smooth the cream layers with a spoon for a neat presentation.
  • Add condensed milk to the whipped cream for extra sweetness and flavor.
  • Fold the egg whites into the whipped cream gently with a spatula to avoid deflating them.
  • Use a whisk to stir the egg yolk mixture constantly over low heat until thickened.
  • Refrigerate the dessert for at least 4 hours or overnight for better texture and flavor.
  • There are some ingredients that you can add to Natas do Céu to make it more flavorful or different. Here are some examples: Vanilla extract for a subtle aroma. Gelatin for a firmer texture; Lemon zest for a citrusy touch; Cinnamon stick for a warm spice; Condensed milk for extra sweetness and flavor. You can also experiment with different types of biscuits or cookies instead of Maria biscuits.

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