Dessert

Pastéis de Nata

Crisp laminated pastry cups filled with smooth egg-yolk custard and baked under intense heat until characteristically blistered and caramelized.

What you’ll need

• puff pastry: 350 g
• milk: 300 ml
• heavy cream: 150 ml
• sugar: 180 g
• egg yolks: 6 pcs
• flour: 30 g
• cinnamon: 3 g
• water: 80 ml
• lemon zest: 5 g
• fine salt: 2 g

How to make it

1. Heat the oven with a stone or heavy sheet in the upper third at its highest setting, preferably 250-270°C/480-520°F, for at least 45 minutes. Grease the tins lightly.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.