🇵🇹 Portugal dessert
Pastéis de Nata
Crisp laminated pastry cups filled with caramel-spotted lemon custard.
Prep & cook55 minDifficultyMediumServes6
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Ingredient scale6 - 375g all-butter puff pastry
- 300ml whole milk
- 150g sugar
- 6 egg yolks
Make it step by step
Method
- 1
Heat the oven to 240°C and press pastry spirals into a greased muffin tin.
- 2
Whisk a little milk with cornflour and yolks.
- 3
Warm remaining milk with sugar, lemon peel and cinnamon, then whisk into the yolks.
- 4
Fill pastry cups three-quarters full and bake 14–16 minutes until blistered.
- 5
Cool briefly and serve with cinnamon.
Chef’s tipA very hot oven gives the custard its signature dark spots.
