Portuguese Pastel de Nata
Classic Portuguese pastel de nata featuring shatteringly crisp puff pastry shells filled with silky, caramelized vanilla custard.
Equipment
Ingredients
Puff Pastry
all-purpose flour (cold)
375 g
cold water (cold)
200 ml
salt
4 g
butter (cold)
250 g
Sugar Syrup
sugar
500 g
water
250 ml
lemon peel
1 piece
cinnamon stick
1 piece
Custard Base
sugar syrup
500 ml
all-purpose flour
100 g
milk (cold)
100 ml
egg yolks
8 piece
Instructions
Prepare Puff Pastry
Mix flour, cold water, and salt to form the dough, then incorporate butter to create layers.
Make Sugar Syrup
Combine sugar, water, lemon peel, and cinnamon stick to create aromatic syrup.
Prepare Custard Filling
Mix flour with cold milk, gradually add warm syrup, then incorporate egg yolks for rich custard.
Line Pastry in Molds
Roll out pastry and line individual molds, then chill for 30 minutes.
Bake Pastel de Nata
Bake at 220°C for 12 minutes until tops are golden and pastry is crispy.
Original recipe
Storage
Best enjoyed fresh on the day of baking. Reheat to restore crispiness of pastry shell.
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