Making Pastéis de Nata

These things are really neat. They’re little, rich, aromatic and caramelly. As perfect an afternoon sweet as I’ve ever made. Not that I’d call these particular pastéis perfect. They’re a little too toasty. Yet they passed muster with a one of Mrs. Pastry’s Portuguese colleagues, who claimed they tasted just like home. She was probably being nice. Yet there’s no denying even these first-attempt pastéis had a certain…something. I’ll definitely be making them again. They’re one of the few pastries I’ve made that both my little girls loved.


Pastéis de Nata Recipe

This recipe has some unusual features: plenty of flour in the custard mix (presumably to inhibit curdling in the high heat) and a cooked syrup. I have yet to try it, so maybe hold off until I give it a go. Should be fun!

About 2 pounds puff pastry dough (home made is what makes this recipe)
2 cups whole milk
the peel from one lemon
1 cinnamon stick
1/2 teaspoons vanilla extract
2 ounces (half cup minus 1 tablespoon and 1 teaspoon) flour
12 ounces (1 and 2/3 cups) sugar
2/3 cup water
7 egg yolks