Pasteis de Nata
Ingredient List
For the Pastry
- 400g flour
- A large pinch of salt
- 180ml water
- 160g room temp. butter
For the Sugar Syrup
- 300ml water
- 400g caster sugar
- Zest of two lemons
- 2 cinnamon sticks
For the Cream
- 60g flour
- 30g maizena
- A pinch of salt
- 600ml milk
- 4 egg yolks
- 2 whole eggs
- Cinnamon to sprinkle
Directions
To make pasteis de nata, start with the puff pastry as it takes the longest. You can prepare it a day in advance and refrigerate.
Puff Pastry
Put the flour on the work surface and add a large pinch of salt. Combine with water, working until the dough is smooth and lump-free. Wrap in plastic and rest for at least 30 minutes at room temperature.
Once elastic, roll out on a lightly floured surface into a rectangle. Spread a third of the soft butter over two-thirds of the rectangle, reaching the edges. Fold the unbuttered third over the centre, then the buttered third on top. Roll out again into a rectangle and cover two-thirds with another 45g of butter. Fold again, wrap in plastic, and refrigerate for one hour.
Roll out one final time into a rectangle and spread with the remaining butter. Roll the rectangle tightly into a log, wrap in plastic, and freeze for 30–45 minutes. Cut into 2cm thick rounds and press each into the moulds so the pastry sits slightly above the rim. Refrigerate until ready to fill.
Cream
Make the sugar syrup first: combine water, sugar, cinnamon sticks, and lemon zest in a saucepan. Bring to a boil and cook for one minute, then remove from heat and cool.
Mix flour and cornstarch with a pinch of salt, then gradually whisk in the milk until smooth. Cook over heat until the mixture thickens. Pour into a bowl, then whisk in the cooled sugar syrup until combined. Add the whole eggs and yolks and whisk well. The mixture will be quite liquid — that's correct.
Bake
Preheat the oven to 230°C. Fill the pastry-lined moulds with cream almost to the rim. Bake for 30 minutes. Cool on a wire rack and sprinkle with cinnamon before serving.
