The Portuguese classic that crossed borders\u2026 and hearts.<\/b><\/p>\n
Crispy on the outside, creamy on the inside, and with that touch of cinnamon that makes them unmistakable.<\/b><\/p>\n
Past\u00e9is de nata are one of those sweets that win over anyone who tries them. They were born in Lisbon, although they are called from Bel\u00e9m, but today they are enjoyed all over the world: in cafes, bakeries, and, of course, also at home. <\/p>\n
Preparing them is easier than it seems, and the result is so irresistible that it’s hard to wait for them to cool. In this recipe, we will use a medium saucepan. We don’t need anything else to achieve a smooth, lump-free cream with all the aroma of cinnamon and lemon. <\/span><\/p>\nDuration: 40 minutes<\/p>\n
Servings: 6 units<\/p>\n
Difficulty: easy, but we have to do everything gently<\/p>\n
Utensils used: medium saucepan<\/p>\n<\/div>
You need:<\/h2>\n<\/div>\n- 1 sheet of puff pastry<\/span><\/li>\n
- 250 ml whole milk<\/span><\/li>\n
- 150 ml whipping cream<\/span><\/li>\n
- 120 g sugar<\/span><\/li>\n
- 3 egg yolks<\/span><\/li>\n
- 30 g cornstarch<\/span><\/li>\n
- 1 cinnamon stick<\/span><\/li>\n
- Peel of 1 lemon<\/span><\/li>\n
- Ground cinnamon for decoration<\/span><\/li>\n
- Icing sugar for decoration<\/span><\/li>\n<\/ul>\n<\/div><\/div><\/div>
How is it made?<\/h2>\n<\/div>The base.<\/b><\/p>\n
Preheat the oven to 220 \u00b0C and grease 6 muffin molds. Cut the puff pastry sheet into 6 circles and place them in the molds, pressing well to avoid bubbles. Chef’s trick: if you chill them for a few minutes in the fridge before filling, they will keep their shape better when baked and will be crispier. <\/p>\n
Make the cream.<\/b><\/p>\n
In a saucepan, mix the milk, cream, sugar, cornstarch, cinnamon stick, and lemon peel. Heat over medium heat, stirring constantly, until it thickens and begins to bubble. The smell of cinnamon and lemon will give you away: at that moment, the whole kitchen smells like Portuguese pastry. <\/p>\n
Add the yolks.<\/b><\/p>\n
Remove the cinnamon and lemon (they have fulfilled their aromatic mission). Add the yolks little by little, whisking constantly, so they don’t curdle. Do it with determination, but without rushing: the final texture should be creamy, as if the spoon glided through warm butter. <\/p>\n
Assemble and bake.<\/b><\/p>\n
Fill the molds with the cream, leaving a finger’s width free to the edge. Bake for 15 to 20 minutes, or until the puff pastry is golden and the surface begins to caramelize with those irresistible small toasted spots. The trick here is not to open the oven too early: patience has its reward. <\/p>\n
Let cool and enjoy.<\/b><\/p>\n
Take out the pastries and let them rest for a few minutes (if you can resist). Sprinkle with powdered sugar and a touch of ground cinnamon. Warm, they’re a hug; cold, pure temptation. <\/p>\n
If you want an extra Portuguese touch, accompany them with a strong coffee or a splash of hot milk with cinnamon. And if you like to experiment, try making them with filo pastry for an even crispier version. And if you want a bittersweet touch, put on some fado while you eat them. <\/p>\n
A classic, simple dessert with history, that proves happiness fits in a small mold.<\/p>\n<\/div><\/div><\/div>
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