Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, pastéis de nata. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Pastéis de Nata is one of the most favored of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Pastéis de Nata is something that I have loved my entire life. They’re nice and they look wonderful.
Buy Pastel De Nata at Amazon. This slightly streamlined recipe for the world-famous pasteis de nata, or Portuguese custard tarts, uses just few basic ingredients but requires numerous steps and a certain amount of finesse. The results are so worth it, though, you'll want to make a double batch.
To begin with this recipe, we must prepare a few components. You can have pastéis de nata using 9 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Pastéis de Nata:
- Prepare 2 packs all butter ready rolled puff pastry
- Make ready 3 tablespoons plain flour
- Make ready 1 1/4 cups whole milk
- Take 1 1/3 cups caster sugar
- Prepare 1 cinnamon stick
- Get 2/3 cup water
- Make ready 1/2 teaspoon vanilla extract
- Make ready 6 large egg yolks
- Make ready Some icing sugar & cinnamon to sprinkle on top
Pasteis de Nata (Custard Tarts) Recipe by Evamyth. They might not look very good but everyone who tastes them loves them. I have to have them at every party I give. Not sure about the prep or cook times, I only made them once many years ago, its easier to buy them ;-) adapted.
Steps to make Pastéis de Nata:
- Pre-heat your oven to 200°C/400°F/Gas Mark 6. Have a 12 holed deep muffin tin to hand.
- Cut out 12 round discs from your two sheets of pastry, wide enough to fit into the holes of each muffin hole to the tops.
- Mix the flour and a ¼ cup of the milk together until it’s smooth and put to one side.
- Put the sugar, cinnamon stick and the water in a small saucepan and heat until the temperature on a thermometer reads 100 degrees centigrade. Remove from heat and remove the cinnamon stick from the liquid (carefully).
- Meanwhile, heat the rest of the milk in another small saucepan so that it’s hot but not boiling. Add this to the flour/milk mixture and return to a low heat. Whisk the sugary syrup mixture into the flour & milk mixture and add in the vanilla extract. Whisk all that together and then remove from the heat after a minute.
- Whisk in the egg yolks thoroughly. The custard will be very thin; that’s fine, it all sets in the baking.
- Fill each pastry case about ¾ full and then pop into the oven to bake for around 25 minutes or until you can see that the pastry is browning at the edge and crispy and that the egg custard is set.
- Remove from the oven and let them cool slightly in the muffin tin for 15 minutes before removing to a wire rack. Let them cool for around 25 minutes before dusting first with icing sugar and finishing with a sprinkling of cinnamon.
- Best served 'just' warm still and on the day made!
These pasteis de nata, or Portuguese custard tarts, are a specialty of Belem, near Lisbon. The pastries have crisp, puff pastry crusts that are filled with a luscious baked egg custard. You can make the pastry and filling up to several days ahead and assemble them right before baking. Pastel de nata (Portuguese pronunciation: [pɐʃˈtɛɫ dɨ ˈnatɐ] (plural: pastéis de nata) is a Portuguese egg tart pastry dusted with cinnamon. Outside Portugal, they are particularly popular in other parts of Western Europe, Asia and former Portuguese colonies, such as Brazil and Macau.
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