Authentic Portuguese Custard Recipe

Pastéis de Nata (Portuguese Custard Tarts) The …

WEBApr 19, 2023 · Remove the cinnamon and lemon rind. In a thin, steady stream pour the syrup into the egg/flour mixture, whisking constantly. …

Rating: 5/5(48)
1. Make the Custard:Place the water, sugar, cinnamon and lemon rind in a medium saucepan and bring it to a boil. Reduce the heat to medium and let it simmer - without stirring - until it reachers 220 degrees F on an instant read thermometer.Remove from the heat and let it cool for at least 15 minutes while you prepare the rest of the ingredients.In a separate medium saucepan scald the milk (heat until up to the boiling point but don't let it boil). Turn off the heat and add the flour and salt to the hot milk and whisk constantly until the mixture is nice and thick. Add the egg yolks and whisk until combined. Whisk in the vanilla extract.Remove the cinnamon and lemon rind from the syrup. In a thin, steady stream pour the syrup into the egg/flour mixture, whisking constantly. The custard will be very thin, this is normal.Pour the custard through a fine mesh sieve to strain out any chunky bits.Cover the bowl with plastic wrap and set aside until ready to use. You can make this in advance and
2. Prepare the Pastry Dough:On a lightly floured work surface, roll the pastry dough out to roughly a 11x14 inch rectangle. Beginning at the short end, roll up the pastry dough, rolling it tightly as you go along. Wrap the pastry roll in plastic wrap and refrigerate for at least 2 hours.
3. Assemble the Tarts:Preheat the oven to the highest temperature it will go (I heated mine to 525 degrees F). Use a pastry cutter or sharp knife to cut the pastry log into about 3/4 inch thick rounds. (Cut a thin layer off each end and discard.)Use a standard size non-stick muffin pan. Depending on how full you fill the tarts this recipe makes about 16 tarts so you may need a second muffin pan.Place a pastry round in each tin. Use your thumbs to press the pastry down and up the sides to the very top to fit the mold. Pour the prepared custard into each pastry case to about 3/4 of the way full. Don't fill them too full or the custard will overflow onto the rims of the tart crusts. Place the pan on the middle rack of the preheated oven.Depending on the max temperature of your oven, bake for about 14-16 minutes (my oven was set to 525 degrees F). You'll know the tarts are done when the tops are nicely scorched and the filling is set. Remove from the oven and let the tarts cool for about 8-10

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Portuguese Custard Tarts (Pasteis de Nata) The Woks …

WEBMar 22, 2019 · Make the custard tart filling: Whisk ½ cup heavy cream, ½ cup sugar, 1¼ cup whole milk, 2 egg yolks, 4 teaspoons cornstarch, and …

Rating: 4.9/5(47)
1. Roll out the puff pastry into a 10x12 inch (25x30 cm) rectangle. From the 10-inch side, start rolling the pastry into a tight roll until you have a 10-inch long roll. Return the pastry to the freezer for 30 minutes to chill until firm.
2. Whisk ½ cup heavy cream, ½ cup sugar, 1¼ cup whole milk, 2 egg yolks, 4 teaspoons cornstarch, and 1¼ teaspoon vanilla extract in a small saucepan until the sugar is dissolved.
3. Preheat the oven to 475 degrees F (245 degrees C). Place the frozen pastry shells on a sheet pan (you can line it with parchment paper for easy cleanup).

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Pastel de Nata Recipe (Portuguese Custard Tarts)

WEBJun 25, 2019 · Begin by making a sugar syrup. Combine the sugar, water, vanilla extract, lemon peel, and cinnamon stick in a saucepan. Cook …

1. Preheat your oven to 550°F (290°C), and lightly grease a 12-cup muffin tin.
2. In a saucepan, bring to a boil the sugar, water, vanilla extract, lemon zest, and cinnamon stick. Cook until a thermometer reads a temperature of 220°F (100°C). Resist the urge to stir!
3. Separately, whisk the milk, flour, and salt together very thoroughly. Cook over medium heat, whisking constantly, for about 5 minutes or until well combined and the milk is thickened. Take off the heat and let cool for 10 minutes.
4. Once cooled, whisk in the egg yolks. Then add the sugar syrup (first removing the cinnamon stick), and mix until everything is well-combined. Strain into a measuring jug.

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