Creados por monjes del Monasterio de los Jerónimos en Belém (Lisboa) en el siglo XVIII, reutilizando yemas de huevo sobrantes del almidonado de hábitos religiosos; la receta original sigue siendo secreto de la Casa Pastéis de Belém.
Mediterranean
cream cake
Homemade Portuguese Pastel de Nata, traditional recipe with crispy puff pastry and yolk cream.
- Portugal
- Dessert
- Light
- medium
30 min
Tiempo de Preparación
12
Servings
Nutrición por ración
- Calories 220 kcal
- Protein 4 g
- Carbohydrates 22 g
- Fat 13 g
Story behind the dish
Preparation
Pastel de Nata is a preparation from Portugal with medium difficulty. Reserve about 50 minutes in total (30 for mise en place and preparation, 20 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1 sheet of puff pastry.
- Have ready: 500 ml of milk.
- Have ready: 6 egg yolks.
- Have ready: 150 g of sugar.
- Have ready: 30 g of corn flour (cornstarch).
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Dissolve the cornstarch in a little cold milk
Dissolve the cornstarch in a little cold milk. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Heat the rest of the milk with the cinnamon and lemon peel without…
Heat the rest of the milk with the cinnamon and lemon peel without boiling, then strain. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Mix the sugar with the yolks
Mix the sugar with the yolks, add the dissolved cornstarch and the hot strained milk. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Cook over medium heat, stirring until it thickens slightly (without...
Cook over medium heat, stirring until it thickens slightly (without boiling). Reduce heat to medium so that the liquid concentrates flavor without burning the bottom. Watch the exact point indicated; An extra minute can alter the result. Reduce heat to medium so that the liquid concentrates flavor without burning the bottom. Watch the exact point indicated; An extra minute can alter the result.
Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
-
Line muffin molds with rolled and cut puff pastry
Line muffin molds with rolled and cut puff pastry, fill with the cream. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Bake at 250°C for 15-20 minutes until the surface is...
Bake at 250°C for 15-20 minutes until the surface becomes toasted with characteristic dark spots. Preheat the oven well in advance so that the temperature is stable from the first minute. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute.
Chef's tips
- The oven must be very hot to achieve the characteristic toasted stains.
- Serve warm sprinkled with cinnamon and icing sugar.
Variations
- Cream cake without cinnamon (milder version)
- Feijão pastries (with white beans, typical of Torres Vedras)
Community
Kitchen conversations
Share how it turned out, ask questions, or reply to other cooks.
Be the first to share your experience with this recipe.