Ingredients:

• 1 small can of condensed milk
• 3 egg yolks
• 1 package of whipping cream
• 1/20 liter of semi-skimmed milk
• 6 medium pears
• 1 cinnamon stick
• 2 tablespoons of sugar
• Cinnamon powder

Preparation:

In a pan, boil the pears, previously peeled and cut into cubes, without water, adding a spoonful of sugar. Grind them to reach the desired consistency. Leave to cool. Bring a pan to the heat and add part of the milk, condensed milk and egg yolks and stir to avoid curdling. Then, add the remaining amount of milk, condensed milk and the cinnamon stick, stirring constantly until it boils and thickens. Place the cooled pear in a bowl and, using a ladle, add a layer of the preparation from the previous point. Beat the cream, previously cooled in the freezer. Add a spoonful of sugar to them. Add a layer of cream to the bowl, which will be the third layer of the sweet. In other words, at the bottom of the cup there will be a layer of pear, in the middle the condensed elite preparation and on top the layer of cream. Sprinkle with a little cinnamon on top. Serve very cool. Recipe by Bruno Santos, winner of the Pastry competition – Pera Rocha version