Pasteis de Nata

Flaky pastry that cracks under the teeth, releasing a smooth, hot custard. The top should be spotted with dark brown patches, the sign of perfect caramelization in a scorching oven.

• Prep time: 40 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 730
• Protein: 19 g
• Carbs: 105 g
• Fat: 25 g

Ingredients

• 250 g Puff pastry ( rolled tightly into a log )
• 500 ml Whole milk ( divided )
• 250 g White sugar
• 150 ml Mineral water
• 50 g Wheat flour
• 6 piece Egg ( yolks only )
• 1 piece Cinnamon stick
• 1 piece Citrus limon (L.) Burm. f. ( zest removed in strips )

Instructions

1. Prepare the syrup

   In a saucepan, bring the water, sugar, cinnamon, and lemon zest to a boil. Simmer for 4 minutes until the syrup forms a light thread.

2. Mix the flour

   Mix the flour with 100 ml of cold milk until smooth and lump-free. Bring the rest of the milk to a boil, then pour it over the mixture while stirring vigorously.

3. Combine with syrup

   Remove the cinnamon and lemon from the syrup. Pour the boiling syrup in a steady stream into the milk mixture, whisking constantly until the custard is smooth and glossy.

4. Incorporate the yolks

   Let the mixture cool slightly. Add the egg yolks and mix gently. The cream should be fluid and coat the spoon.

5. Line the molds

   Cut the rolled puff pastry into 2 cm slices. Place them upright in the molds and press with wet thumbs to line the sides up to the rim.

6. High heat baking

   Fill the molds three-quarters full with the cream. Bake at 250°C. Remove when the pastry is golden brown and the top of the cream is blistered with dark spots.

Chef's tips

• The oven must be preheated to its maximum; the thermal shock is what creates the flakiness.
• Do not overfill the molds; the custard rises significantly during baking.

Storage

Best eaten the same day to maintain crispness. Do not store in the refrigerator.