For me this should be a daily pilgrimage for any self-respecting foodie who visits Lisbon. It’s orgasmic to the taste buds and provides that perfect balance of crisp crunch and the moist high rich texture of cream and cinnamon. Yes as you can tell I absolutely love this dish. It’s one of the most popular pastry delights in Portugal that can be found in cafés and pastry shops all over the country and for me Martinhal make this with seductive perfection.
Recipe courtesy of Executive Chef Micael Valentim.
Pastéis de Nata – Custard cake (easy recipe to make at home) – 12 to 16 units (Perfect for 1… or if you want to share)
1 Lt half fat milk
9 egg yolks
140 grs of flour
2 cinnamon sticks
Pinch of cinnamon powder (garnish)
Start by sprinkling the table with flour and then spread the puff pastry. Fold the puff pastry in half and pass with a rolling pin. Then make a thin roll with the puff pastry and cut with the diameter of the small recipients previously greased with butter and place in the center. Wet your thumbs with water and begin to stretch the dough to the edge of the shape and reserve the shapes at room temperature while preparing the filling.
Boil the milk with the cinnamon sticks and peel a lemon. Mix the sugar with 80grs of flour in a bowl and pour the milk to the preparation by stirring constantly to prevent it from creating lumps. Put it back in the pan and bring to the heat (always stirring) until it creates a homogeneous cream, leave to cool. Beat the egg yolks in a separate bowl and add to the cream gently stirring continuously.
Fill all the recipients with the cream and bake in preheated oven at 260ºC for 10 minutes. Leave to cool slightly to remove it.
You can sprinkle with cinnamon powder and accompany your “Pastel de Nata” with a delicious ball of vanilla ice cream