Pastéis de Nata

Serves 1
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Directions

  1. 1Roll the puff pastry up along its longest side and cut it into 12 equal pieces, using a ruler for precision.
  2. 2Roll the puff pastry up along its longest side and cut it into 12 equal pieces, using a ruler for precision.
  3. 3Roll the puff pastry up along its longest side and cut it into 12 equal pieces, using a ruler for precision.
  4. 4Grease each tartlet mold.
  5. 5Grease each tartlet mold.
  6. 6Grease each tartlet mold.
  7. 7Spread each piece of puff pastry into each mold using your thumbs, ensuring the edges are slightly thicker than the base.
  8. 8Spread each piece of puff pastry into each mold using your thumbs, ensuring the edges are slightly thicker than the base.
  9. 9Spread each piece of puff pastry into each mold using your thumbs, ensuring the edges are slightly thicker than the base.
  10. 10Let the pastry rest for 30 minutes in the refrigerator.
  11. 11Let the pastry rest for 30 minutes in the refrigerator.
  12. 12Let the pastry rest for 30 minutes in the refrigerator.
  13. 13Prepare the sugar syrup by combining 180g of sugar, 125ml of water, 1 cinnamon stick, and the zest of one washed lemon (ensure no white pith).
  14. 14Prepare the sugar syrup by combining 180g of sugar, 125ml of water, 1 cinnamon stick, and the zest of one washed lemon (ensure no white pith).
  15. 15Prepare the sugar syrup by combining 180g of sugar, 125ml of water, 1 cinnamon stick, and the zest of one washed lemon (ensure no white pith).
  16. 16Cook the syrup until it reaches 106°C (223°F), which takes about 5-7 minutes.
  17. 17Cook the syrup until it reaches 106°C (223°F), which takes about 5-7 minutes.
  18. 18Cook the syrup until it reaches 106°C (223°F), which takes about 5-7 minutes.
  19. 19Remove the lemon peels and cinnamon sticks from the syrup.
  20. 20Remove the lemon peels and cinnamon sticks from the syrup.
  21. 21Remove the lemon peels and cinnamon sticks from the syrup.
  22. 22In a bowl, pour 50g of flour and add 50ml of cold milk, then mix well.
  23. 23In a bowl, pour 50g of flour and add 50ml of cold milk, then mix well.
  24. 24In a bowl, pour 50g of flour and add 50ml of cold milk, then mix well.
  25. 25Meanwhile, heat 250ml of milk and stop cooking as soon as it boils.
  26. 26Meanwhile, heat 250ml of milk and stop cooking as soon as it boils.
  27. 27Meanwhile, heat 250ml of milk and stop cooking as soon as it boils.
  28. 28Gradually add the hot milk to the flour mixture while whisking.
  29. 29Gradually add the hot milk to the flour mixture while whisking.
  30. 30Gradually add the hot milk to the flour mixture while whisking.
  31. 31Add the sugar syrup in a thin stream while whisking constantly.
  32. 32Add the sugar syrup in a thin stream while whisking constantly.
  33. 33Add the sugar syrup in a thin stream while whisking constantly.
  34. 34Add 4 egg yolks and mix again.
  35. 35Add 4 egg yolks and mix again.
  36. 36Add 4 egg yolks and mix again.
  37. 37Heat the mixture over low heat until it thickens.
  38. 38Heat the mixture over low heat until it thickens.
  39. 39Heat the mixture over low heat until it thickens.
  40. 40Fill each puff pastry shell with the custard.
  41. 41Fill each puff pastry shell with the custard.
  42. 42Fill each puff pastry shell with the custard.
  43. 43Bake in a preheated oven at 250°C (480°F) for about 15 minutes.
  44. 44Bake in a preheated oven at 250°C (480°F) for about 15 minutes.
  45. 45Bake in a preheated oven at 250°C (480°F) for about 15 minutes.

Ingredients

  • 1 rectangular sheet of puff pastry
  • 1 rectangular sheet of puff pastry
  • 1 rectangular sheet of puff pastry
  • 180 g sugar
  • 180 g sugar
  • 180 g sugar
  • 125 ml water
  • 125 ml water
  • 125 ml water
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 1 zest of washed lemon
  • 1 zest of washed lemon
  • 1 zest of washed lemon
  • 50 g flour
  • 50 g flour
  • 50 g flour
  • 50 ml cold milk
  • 50 ml cold milk
  • 50 ml cold milk
  • 250 ml milk
  • 250 ml milk
  • 250 ml milk
  • 4 egg yolks
  • 4 egg yolks
  • 4 egg yolks

Equipment

tartlet moldsrulermuffin tinsbowlwhisk

Tips

  • Make sure the edges of the pastry are slightly thicker than the base.
  • It is very important to have cold puff pastry before baking.
  • Make sure the lemon peels don't have the white pith on them; scrape it off with a teaspoon if needed.
  • Remove lemon peels and cinnamon sticks from the syrup.
  • You can sift the egg yolks if you prefer.
  • Custards will deflate as they cool.
  • Eat them warm; some like them cold.
  • You can sprinkle them with sugar and cinnamon.