Alright, listen up y’all, lemme tell you ‘bout somethin’ special! We gonna be cookin’ up some **Pastéis de Nata** today!
Now, these ain’t your grandma’s sugar cookies, these are little bites of heaven, Portuguese custard tarts, crispy, flaky, and creamy all at once. Trust me, once you get a taste of these, you’ll be hooked!
Pastéis de Nata
Check out this beauty! Look at that golden-brown crust, that creamy, speckled custard just beggin’ to be devoured. You know this gon’ be good.
Alright, let’s get down to brass tacks and see what we need to whip up these bad boys.
**Ingredients:** * **Puff Pastry:** 1 package (about 14 ounces) of store-bought puff pastry, thawed * **Milk:** 1 cup whole milk * **Heavy Cream:** 1/2 cup heavy cream * **Granulated Sugar:** 3/4 cup granulated sugar * **All-Purpose Flour:** 2 tablespoons all-purpose flour * **Egg Yolks:** 4 large egg yolks * **Lemon Zest:** 1 strip of lemon zest * **Cinnamon Stick:** 1 cinnamon stick * **Vanilla Extract:** 1 teaspoon vanilla extract * **Powdered Sugar:** For dusting (optional) * **Ground Cinnamon:** For dusting (optional) **Instructions:** 1. **Get that Oven Hot!** Preheat your oven to 450°F (232°C). We want it nice and hot so those pastries puff up real good. 2. **Make the Custard:** In a saucepan, combine the milk, heavy cream, sugar, and flour. Whisk it all together until smooth. Add the lemon zest and cinnamon stick. 3. **Cook it Up!** Cook the mixture over medium heat, stirring constantly, until it thickens into a smooth custard. This will take about 5-7 minutes. Make sure you keep stirring so it doesn’t burn on the bottom! 4. **Cool it Down:** Remove the saucepan from the heat and take out the lemon zest and cinnamon stick. Let the custard cool slightly for about 10 minutes. 5. **Yolks In!** In a separate bowl, whisk the egg yolks and vanilla extract together. Slowly drizzle the warm custard into the egg yolks, whisking constantly to prevent the eggs from scrambling. 6. **Puff it Up!** On a lightly floured surface, roll out the puff pastry into a large rectangle, about 1/8 inch thick. Roll it up tightly like a jelly roll. 7. **Slice and Dice!** Using a sharp knife, cut the puff pastry roll into 1-inch thick slices. 8. **Shape ‘Em Up!** Place each pastry slice, cut-side up, into a muffin tin. Use your fingers to press and shape the pastry to fit the bottom and sides of each muffin cup. You want to create a little cup for the custard. 9. **Fill ‘Em Up!** Pour the custard into each pastry cup, filling them almost to the top. 10. **Bake ‘Em Good!** Bake in the preheated oven for 15-20 minutes, or until the pastry is golden brown and the custard is nicely browned and bubbly. Keep an eye on them, ovens are different! You want that nice char. 11. **Cool and Enjoy!** Remove the Pastéis de Nata from the muffin tin and let them cool slightly on a wire rack. Dust with powdered sugar and ground cinnamon, if desired. Serve warm and enjoy! These Pastéis de Nata are best served warm, straight from the oven. That crispy crust and that creamy custard… mmm, they’re somethin’ special. Go on and give ’em a try, you won’t be disappointed!
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Pastéis De Nata - Dreamlight Valley Cuisines
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