How to make Pastel De Nata , from A to Z

Mix 300 g plain flour with 2 pinches of salt and 2 tablespoons of sugar.

Add 60 g diced butter to the flour mixture and crumble it by hand until well incorporated.

Add 120 ml of water to the mixture and turn it into a dough.

Rest the dough in the fridge for 30 minutes.

Prepare the egg custard by heating 150 ml of milk with half a vanilla pod until boiling.

In a bowl, beat 4 egg yolks, 40 g of whole egg, and 90 g of caster sugar until mixed.

Pour the hot milk into the egg mixture and mix well, then add 300 g of whipping cream.

Reserve the custard in the fridge for 1 hour.

Prepare 160 g of butter for layering by flattening it between parchment paper.

Roll the rested dough into a rectangle to fit the butter inside.

Fold the dough over the butter and roll it out again, adding caster sugar for caramelization.

Fold the pastry in thirds and roll it out again, then shape it into a sausage.

Chill the sausage in the fridge for 20-30 minutes.

Prepare a muffin tray by greasing it lightly.

Slice the chilled dough and press it into the muffin molds, ensuring it's well-formed.

Remove the vanilla pod from the custard and fill the pastry shells to the top.

Preheat the oven to 210°C and bake for 15 minutes, checking for caramelization.

After baking, assess the pastry and custard for thickness and doneness.

Equipment Needed

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