← Nouns Cooking · Mexican

Ingredients

• 1 can tin evaporated milk (354 ml), chilled
• 1 can tin sweetened condensed milk (397 g)
• 180 ml fresh lime juice (about 6 limes)
• 350 g María biscuits (about 2 packets)
• 250 ml whipping cream (optional)
• 1 tbsp Icing sugar (optional)
• 1 lime, zest and thin slices to decorate

Method

1. Blend the evaporated milk and condensed milk for 30 seconds. With the blender running, pour in the lime juice slowly; the mixture will thicken noticeably.
2. Spread a thin layer of the lime cream in a 20 cm square dish or loaf tin. Cover with a single layer of biscuits.
3. Repeat the layers, finishing with lime cream on top.
4. Cover and chill for at least 4 hours, or overnight, until the biscuits soften to a cake-like texture.
5. Whip the cream with the icing sugar to soft peaks, spread it on top and decorate with lime zest and slices before serving.

Tips

• Use only freshly squeezed lime juice; bottled juice won’t set the cream as well.
• María biscuits contain wheat; for a frozen version, chill it in the freezer for 3 hours and slice like ice-cream cake.

Sources

Written in our own words after cross-checking these recipes:

Maricruz Avalos Isabel Eats Mexico in My Kitchen