Pastéis de Nata

20 mins
Serves 1
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Directions

  1. 1Mix together a quarter cup of flour and a quarter cup of milk and set it aside.
  2. 2Mix together a quarter cup of flour and a quarter cup of milk and set it aside.
  3. 3Mix together a quarter cup of flour and a quarter cup of milk and set it aside.
  4. 4In panela number one, combine one cup of milk, a lemon peel, a cinnamon stick, and a splash of vanilla.
  5. 5In panela number one, combine one cup of milk, a lemon peel, a cinnamon stick, and a splash of vanilla.
  6. 6In panela number one, combine one cup of milk, a lemon peel, a cinnamon stick, and a splash of vanilla.
  7. 7When the mixture in panela number one hits a boil, add in the flour and milk mixture.
  8. 8When the mixture in panela number one hits a boil, add in the flour and milk mixture.
  9. 9When the mixture in panela number one hits a boil, add in the flour and milk mixture.
  10. 10Remove panela number one from the heat.
  11. 11Remove panela number one from the heat.
  12. 12Remove panela number one from the heat.
  13. 13In panela number two, add a half cup of water and a full cup of sugar.
  14. 14In panela number two, add a half cup of water and a full cup of sugar.
  15. 15In panela number two, add a half cup of water and a full cup of sugar.
  16. 16Dissolve the sugar in panela number two and boil for three minutes.
  17. 17Dissolve the sugar in panela number two and boil for three minutes.
  18. 18Dissolve the sugar in panela number two and boil for three minutes.
  19. 19Remove panela number two from the heat and mix both panelas together.
  20. 20Remove panela number two from the heat and mix both panelas together.
  21. 21Remove panela number two from the heat and mix both panelas together.
  22. 22Run the mixture through a strainer to remove all chunks and let it cool down fully.
  23. 23Run the mixture through a strainer to remove all chunks and let it cool down fully.
  24. 24Run the mixture through a strainer to remove all chunks and let it cool down fully.
  25. 25Once cooled, add in four egg yolks.
  26. 26Once cooled, add in four egg yolks.
  27. 27Once cooled, add in four egg yolks.
  28. 28For the dough, use pre-made puff pastry.
  29. 29For the dough, use pre-made puff pastry.
  30. 30For the dough, use pre-made puff pastry.
  31. 31Roll the puff pastry like a cigar.
  32. 32Roll the puff pastry like a cigar.
  33. 33Roll the puff pastry like a cigar.
  34. 34Cut the rolled puff pastry into sections and place them in the formas.
  35. 35Cut the rolled puff pastry into sections and place them in the formas.
  36. 36Cut the rolled puff pastry into sections and place them in the formas.
  37. 37Fill the forms about three quarters of the way to the top.
  38. 38Fill the forms about three quarters of the way to the top.
  39. 39Fill the forms about three quarters of the way to the top.
  40. 40Bake in the forno at 485 degrees Fahrenheit for 20 minutes.
  41. 41Bake in the forno at 485 degrees Fahrenheit for 20 minutes.
  42. 42Bake in the forno at 485 degrees Fahrenheit for 20 minutes.

Ingredients

  • 0.25 cup flour
  • 0.25 cup flour
  • 0.25 cup flour
  • 1 cup milk
  • 1 cup milk
  • 1 cup milk
  • 1 lemon peel
  • 1 lemon peel
  • 1 lemon peel
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 1 splash vanilla
  • 1 splash vanilla
  • 1 splash vanilla
  • 0.5 cup water
  • 0.5 cup water
  • 0.5 cup water
  • 1 cup sugar
  • 1 cup sugar
  • 1 cup sugar
  • 4 egg yolks
  • 4 egg yolks
  • 4 egg yolks
  • 1 pre-made puff pastry
  • 1 pre-made puff pastry
  • 1 pre-made puff pastry

Equipment

panelastrainerformasforno

Tips

  • The thinner the dough, the better.
  • Fill the forms about three quarters of the way to the top.