Pastéis de Nata

Closed oven cooking

Ingredients :

You'll need :

• 500ml milk
• 200 g of sugar
• 1 C. cornstarch
• 5 egg yolks
• 1 C. teaspoon vanilla flavoring (or pod)
• 1 C. lemon juice
• Puff pastry
• 200ml cream

Material: 1 sheet of small aluminum molds

Cooking time: 20 to 30 mm at 180°c in closed oven.

Preparation :

1. Mix the milk, cream, sugar, cornstarch and vanilla in a saucepan. When the milk comes to a boil, remove the vanilla pod by removing the small grains to put them in the milk.
2. Add beaten egg yolks and lemon juice. Mix well.
3. Cook slowly, stirring, until you get a creamy consistency.
4. Butter the small aluminum molds beforehand. Roll out the puff pastry and cut circles of dough to put them in the small moulds. Prick the dough with a fork.
5. Remove the pan from the heat and allow the mixture to cool for a few minutes.
6. Pour the mixture into the small molds and bake in your oven for 20 to 30 minutes. Let brown lightly on top.
7. Serve the Pastéis de Nata still warm sprinkled with cinnamon or sugar.

Bon appétit... and go here to discover all our recipe ideas with a wood oven!

Good to know: if you are lucky enough to have a garden, you can reuse the cooled ashes in your vegetable garden or at the foot of your rose bushes. Ashes are rich in elements that promote plant growth.