Pastel de Nata
My first shot at making pastel de nata. The crust was still a little gooey for some reason, but these are notoriously tricky to make. Next time I think I'll make the custard a little looser. Either way, these were delicious!
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What you will need
1 cinnamon stick
1 cup sugar
2/3 cup water (158 ml)
3 Tbsp ap flour (27 g)
1 1/2 cups milk (296 ml), divided
1/2 tsp vanilla extract (3 ml)
a pinch of salt
1 package (14 oz) puff pastry
cinnamon and powdered sugar for dusting
How to cook
Combine cinnamon, sugar and water
Place a stick of cinnamon in a saucepan. Add the water and sugar.
Bring to a boil
Bring to a boil. Let the syrup boil for about a minute, then remove from heat.
Whisk flour into 1 cup of milk
We want to add the flour to the cinnamon syrup, but doing so directly will create some lumps. So, first we mix the flour with a portion of the cold milk to make a smooth paste.
Add remaining milk to the syrup
Add the other 1/2 cup of milk into the warm syrup.
Whisk some liquid into the flour
Whisk a little of that warm liquid into the flour paste. Again, this helps continue to loosen the flour and avoid the danger of cooking it into a huge clump. It seems weird, but it's important.
Now whisk the flour into the syrup
Now that the flour is evenly dispersed in a warm liquid, it's safe to whisk it into the rest of the cinnamon syrup.
Stir over medium low until thick
Heat the mixture gently, stirring constantly, until it begins to thicken.
Separate the egg yolks
Separate the egg yolks from the whites. My favorite way to separate egg yolks is by cracking the egg into a bowl and removing the yolk by hand. You don't need the whites for this recipe. You can store them in the freezer for future use.
Beat the egg yolk into the cream
Beat your egg yolks into your thickened cinnamon cream mixture. This is probably a good time to remove the cinnamon stick if you haven't already.
Pass through a sieve
Pass the mixture through a sieve to make sure you break up or remove any remaining clumps.
vanilla and a pinch of salt
Whisk in the vanilla and a pinch of salt.
Roll the puff pastry
Get your puff pastry spread out on a flat surface. The packaged dough usually comes rolled out to a thin sheet. Roll that sheet into a tight spiral to form a log.
Slice into 12 rounds
Trim off the ends and then slice the log into 12 coins of similar width.
Preheat oven to 350ºF
press dough rounds into muffin tin
Flatten the coins of dough and press them out into a muffin tin. Each piece of dough should be pressed into the bottom and up the sides of the tin to form a little dish.
Pour custard into crust
Pour the custard into the crusts. They should be filled to about 1/4" below the crust. I filled mine a little too much.
Bake for 25 minutes
My first try.