All-butter puff pastry filled with deliciously rich egg custard flavoured with vanilla is my idea of heaven - I love these Pasteis de Nata!
Preheat the oven to 200ºC (fan assisted, 210°C non fan). Grease a 12 hole muffin tray and put in the freezer
Take 375g pre-rolled all butter pastry straight from the fridge and dust with icing sugar. Roll along the longest side into a tight log
Cut the log into 12 equal sized pieces
Dust each section with icing sugar and stand it on its end so you can see the rolls in the pastry. Roll each piece of pastry into a circle roughly 11cm across
Push each round into the muffin tray, it doesn't have to be flat around the edges as they are meant to have folds in the pastry. Put the tray in the fridge
Whisk three egg yolks and 100g caster sugar in a large bowl until creamy
Mix 2 tbsp cornflour with a 1 tbsp of milk and then whisk into the egg yolks. It has an unusual consistency
Add 200 ml single cream, 250ml whole milk and the seeds from ½ vanilla pod to a pan and heat until almost boiling
Remove from the heat and whisk slowly into the yolks adding a small amount of the hot milk mixture at a time
Allow to cool slightly before removing from the tin
Keep in an airtight container in the fridge for 2-3 days.
Nutritional information is given as a guide only and may vary.
Pasteis de Nata https://www.curlyscooking.co.uk/pasteis-de-nata/