Pastéis de Nata
Ingredients
- 250 gPuff pastry (rolled tightly into a log)
- 500 mlWhole milk (divided)
- 250 gWhite sugar
- 150 mlMineral water
- 50 gWheat flour
- 6 pcEgg (yolks only)
- 1 pcCinnamon stick
- 1 pcCitrus limon (L.) Burm. f. (zest removed in strips)
Method
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.
- 1
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 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
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
Let the mixture cool slightly. Add the egg yolks and mix gently. The cream should be fluid and coat the spoon.
- 5
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Best eaten the same day to maintain crispness. Do not store in the refrigerator.
