Let's Make Portuguese Delight: Pasteis De Nata

By Cookist Wow · 90 min

Ingredients

Instructions

1. Roll out the puff pastry, roll it up from the shorter side into a tight cylinder, wrap and chill in the fridge for about 20 minutes.
2. Butter the aluminium moulds (shorter than muffin moulds).
3. Cut the well-chilled pastry cylinder into equal pieces.
4. Place each piece in the centre of a mould, spiral facing up. With wet fingers, press the dough up from the centre to line the sides of the mould completely.
5. In a saucepan, add 200 ml water, 400 g sugar, lemon zest and a cinnamon stick. Bring to a boil and simmer 2 minutes, then strain and set the syrup aside.
6. In another saucepan, combine 55 g flour, 15 g cornstarch and a pinch of salt. Gradually whisk in 550 ml milk to avoid lumps, then cook over low heat, stirring constantly, until slightly thickened.
7. Remove from the heat and add the syrup to the cream in 3–4 additions, mixing well after each.
8. Once the cream has cooled, add 6 egg yolks and 2 whole eggs and stir until smooth and homogeneous.
9. Pour the cream into the pastry shells, filling them about three-quarters full.
10. Bake in a convection oven at 250 °C (482 °F) on the middle rack for about 25 minutes. If needed, move to the top rack and grill for 5 minutes to brown the tops.
11. Remove from the oven. If you like, brush with a mixture of 50 ml hot water and 50 g sugar for shine. Dust with cinnamon or powdered sugar before serving.

Summarized from Cookist Wow's video. Watch it for the details.

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