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Homemade Pastéis de Nata
Small Portuguese egg and cream custards baked in ultra‑crisp puff pastry and flavored with cinnamon. This homemade version uses artisanal puff pastry and a silky pastry cream scented with orange zest.
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Cost Breakdown
Critical Success Points
- • Thickening the cream without lumps
- • Proper pressing of the pastry into the molds
- • Baking without over‑browning
Safety Warnings
- • Hot milk can cause burns; handle with care.
- • The oven reaches 200°C; use kitchen gloves.
- • The puff pastry is very hot after baking; let it cool before handling.
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