Ingredients (12 servings)
- 11.43 ozpuff pastry, store-bought
- 1.05 cupswhole milk
- 6.78 fl ozheavy cream
- 5.36 ozcaster sugar
- 6 largeegg yolks
- 1.43 ozcornstarch
- 1 tspvanilla extract
- 1 striplemon zest
- 1 stickcinnamon stick
- 2.03 fl ozwater
- 1 tspground cinnamon
- 2 tbsppowdered sugar
Instructions
- 1
Make sugar syrup: boil sugar, water, lemon zest, and cinnamon stick to 110°C.
8min - 2
Heat milk and cream to just below boiling point.
5min - 3
Whisk egg yolks with cornstarch until smooth.
3min - 4
Slowly add hot syrup to egg mixture, whisking constantly.
3min - 5
Add hot milk mixture and vanilla, strain custard.
5min - 6
Roll pastry thin, cut into squares, and press into muffin tins.
15min - 7
Fill pastry cases 2/3 full with custard.
5min - 8
Bake at 250°C for 15-20 minutes until tops are caramelized and spotted.
20min
Frequently Asked Questions
Everything you need to know about making Portuguese Pastéis de Nata
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