Pastéis de Nata

Method

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1. Boil the sugar, water, cinnamon stick and lemon peel to 105°C / 221°F, about 4 minutes. Set aside without stirring.

   Mark done Start 4 min timer

2. Whisk the flour with 100 ml of the milk to a smooth paste, then whisk in the remaining milk.

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3. Cook over medium heat, whisking constantly, until it thickens like a custard, about 5 minutes.

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4. Remove the cinnamon and peel from the syrup and pour it into the hot milk mixture in a steady stream, whisking hard.

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5. Cool for 10 minutes, then whisk in the yolks, vanilla and salt. Strain through a fine sieve and cool completely.

   Mark done Start 10 min timer

6. Roll the pastry into a tight log, then cut into 12 discs about 2 cm thick.

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7. Set each disc cut-side down in a muffin tin hole. Dip your thumb in cold water and press from the centre outward and up the sides until the pastry lines the hole with a rim just above the top.

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8. Heat the oven to its absolute maximum, 260°C / 500°F if it goes there, with a heavy tray on the top shelf.

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9. Fill each case three-quarters full with cold custard and bake on the hot tray for 12 to 15 minutes until the pastry is crisp and the tops are blistered with black patches.

   Mark done Start 12 min timer

10. Cool 10 minutes in the tin, then dust with cinnamon and icing sugar and eat warm.

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Chef’s Tips

• Maximum heat, top shelf. Without real heat you will never get the scorched tops.
• Cold custard into room-temperature pastry cases. This buys the pastry time to laminate.
• They are best within an hour of baking, which is why Lisbon bakeries sell them all day long.

Pairing Suggestions

• A bica, the Portuguese espresso
• A glass of tawny port
• Nothing else — they are perfect alone

Storage & Reheating

Best on the day. Keeps 2 days and re-crisps at 200°C / 390°F for 4 minutes. Do not refrigerate.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.