This is a classic, simple, popular, delicious sweet. The name Serradura (sawdust) comes from the grated biscuits that adorn this dish.

Warning to those on a diet: it is laden with cream!

2 cups heavy cream
½ can condensed milk
About 30 Marie biscuits
½ tsp vanilla extract

In a food processor, pulse Marie biscuits until it is like fine sand and set aside.

Whip cream until pretty thick, about a minute. Add vanilla extract and whip a bit more. Add condensed milk and whip until stiff peaks. If you want it sweeter you can add more condense milk. Watch and make sure you do not over whip as you will then get sweet butter.

In your choice of container, pipe in cream and smooth out the top. Tap on counter to try to get any bubbles that might have form. Sprinkle some crumbs over cream but not too much as you want the crumbs to absorb some of the cream. Repeat a couple of times and end with cream on top. You can add more crumbs for the topping and then refrigerate. If using sweet egg topping, refrigerate before adding.

6 egg yolks
1 teaspoon milk
2 tablespoons water
¼ cup sugar

In a saucepan, pour in water and sugar. On medium heat, stir until the syrup reaches the thread stageTo make sugar syrup to the thread stage. Add 1 cup of sugar and ½ cup water to a saucepan, bring to the boil and simmer until the syrup thickens and forms a glossy sheen. Test by dipping in and removing a spoon; when the syrup drips in a thin thread (not in drops), the syrup is ready.. Do not boil or allow it to become golden color. In a
bowl, whisk egg yolks and milk. Gradually while still whisking, add
your syrup slowly incorporating into the yolks. Drizzle on top of cream
and refrigerate.
Serve at room temperature and enjoy