Pastéis de Nata
🛠 Equipment
- 12-cup muffin tin
- Rolling pin
- Saucepan
- Whisk
🛒 Ingredients
| 1 sheet | puff pastry (all-butter) | |
| 250 ml | whole milk | |
| 125 ml | heavy cream | |
| 125 g | granulated sugar | |
| 4 | egg yolks | |
| 20 g | all-purpose flour | |
| 1 | lemon zest | |
| 1 | cinnamon stick |
Preparation
Step 1: Form the shells
Preheat oven to 250°C (480°F), fan if possible.
Roll the puff pastry into a tight log, then slice into 12 rounds about 2 cm thick.
Press one round into each muffin cup with the spiral visible, then use your thumbs to spread it out and up the sides into a cup shape.
Step 2: Make the custard
Heat the milk with cream, lemon zest, and cinnamon stick to a gentle simmer, then steep 10 minutes.
In a bowl, whisk the yolks, sugar, and flour together.
Strain the hot milk over the yolks while whisking, then return to low heat and cook 2 minutes until lightly thickened.
Step 3: Fill and bake
Fill each pastry shell three-quarters full with the cooled custard.
Bake 12-15 minutes, watching closely — the custard should develop dark caramelized spots on top.
At this high heat the pastéis will puff and brown very fast.
Step 4: Serve
Remove from the oven and let cool 5 minutes before carefully unmolding.
Serve warm, dusted with ground cinnamon and/or powdered sugar to taste.
Ideally eaten same day — the pastry loses its crispness in storage.
💡 Tips & variations
- The oven must be VERY hot (250°C / 480°F) — that's what creates the characteristic black caramelized spots on top.
- Roll the puff pastry into a tight log before cutting discs — this creates the typical visible side layers.
❓ Frequently asked questions
How long does this recipe take?
40 min (20 min prep).
How many servings does this make?
12 servings.
How difficult is this recipe?
medium.
How do I store this dessert?
Store in an airtight container in the refrigerator for 2–3 days. Take it out 15 min before serving for the best texture.
