Pastel de nata
Flaky pastry cases of custard baked in extreme heat until the surface blisters black.
Ingredients
For 12 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Boil the sugar and water to 100 °C and take it off. Separately bring the milk, cream, cinnamon and lemon peel to just below boiling.
Whisk the flour into a little cold milk until smooth and stir it into the hot mixture. Cook, stirring, to the thickness of soured cream.
Pour the hot syrup into the milk base in a thin stream, take it off the heat and stir in the yolks. Strain it and cool completely.
Roll the pastry into a tight log, cut two-centimetre discs and press each into a tin with your thumbs, taking the walls above the rim.
Heat the oven as high as it goes, at least 250 °C. Fill the cases three-quarters full and bake twelve to fifteen minutes, until the tops blister black.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: fw42 from Germany · CC BY 2.0