Pastel de Nata

Pastel de Nata
 
Ryan Goodwin avatar
Ryan GoodwinPublished on 16 days ago

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

6 eggs

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

1

2

Combine cinnamon, sugar and water

Place a stick of cinnamon in a saucepan. Add the water and sugar.

Place a stick of cinnamon in a saucepan. Add the water and sugar.

3

Bring to a boil

Bring to a boil. Let the syrup boil for about a minute, then remove from heat.
Bring to a boil. Let the syrup boil for about a minute, then remove from heat.

Bring to a boil. Let the syrup boil for about a minute, then remove from heat.

4

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.

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.

5

Add remaining milk to the syrup

Add the other 1/2 cup of milk into the warm syrup.
Add the other 1/2 cup of milk into the warm syrup.

Add the other 1/2 cup of milk into the warm syrup.

6

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.
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.

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.

7

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.

Now that the flour is evenly dispersed in a warm liquid, it's safe to whisk it into the rest of the cinnamon syrup.

8

Stir over medium low until thick

Heat the mixture gently, stirring constantly, until it begins to thicken.
Heat the mixture gently, stirring constantly, until it begins to thicken.
Heat the mixture gently, stirring constantly, until it begins to thicken.

Heat the mixture gently, stirring constantly, until it begins to thicken.

9

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.
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.
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.

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.

10

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.
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.

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.

11

Pass through a sieve

Pass the mixture through a sieve to make sure you break up or remove any remaining clumps.
Pass the mixture through a sieve to make sure you break up or remove any remaining clumps.
Pass the mixture through a sieve to make sure you break up or remove any remaining clumps.

Pass the mixture through a sieve to make sure you break up or remove any remaining clumps.

12

vanilla and a pinch of salt

Whisk in the vanilla and a pinch of salt.
Whisk in the vanilla and a pinch of salt.

Whisk in the vanilla and a pinch of salt.

13

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.
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.

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.

14

Slice into 12 rounds

Trim off the ends and then slice the log into 12 coins of similar width.
Trim off the ends and then slice the log into 12 coins of similar width.
Trim off the ends and then slice the log into 12 coins of similar width.

Trim off the ends and then slice the log into 12 coins of similar width.

15

Preheat oven to 350ยบF

16

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.
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.
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.

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.

17

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.
Pour the custard into the crusts. They should be filled to about 1/4" below the crust. I filled mine a little too much.

Pour the custard into the crusts. They should be filled to about 1/4" below the crust. I filled mine a little too much.

18

Bake for 25 minutes

My first try.
My first try.

My first try.

19

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