Delicious Pasteis de Nata recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Unroll the storebought puff pastry from its wrapping paper.

Roll out the puff pastry and pinch the ends together.

Cut about an inch of the pastry off.

Press the dough into tart pans from the bottom, rolling it up to the rim. Wet hands to help press the dough.

Chill the pastry in the fridge for half an hour to firm up the butter.

In a saucepan, combine 1 lemon peel, 1 cinnamon stick, 3/4 cup granulated sugar, and 3/4 cup water to make a sugar syrup.

Bring the syrup to a boil and simmer for a minute, then set aside to cool.

In another saucepan, add 3 tablespoons of all-purpose flour and 2 tablespoons of cornstarch.

Slowly add 1/2 cup of milk and 1/2 cup of heavy cream to the saucepan, stirring continuously.

Bring the mixture to a boil on medium heat and keep stirring until it thickens.

Remove the saucepan from heat and take out the lemon peel and cinnamon stick.

Once the mixtures are warm to the touch, slowly drizzle the cooled syrup into the cream mixture while stirring.

Beat 5 egg yolks in a separate bowl and temper them by slowly adding the warm cream mixture to avoid curdling.

Add the tempered egg mixture to the cream mixture and mix until smooth, straining if necessary.

Fill the chilled pastry cups almost 3/4 full with the custard mixture.

Preheat the oven to 550°F and bake the filled pastry cups on the top rack for 15 minutes.

Let the pastries cool slightly after baking to avoid burning your mouth.

Remove the pastries from the pans once cool enough.

Sprinkle with cinnamon if desired before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens