Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Pastel de nata is perhaps the Portuguese sweet most recognized outside Portugal.
The pleasure is in the contrast between crisp puff pastry and silky custard, with a lightly toasted top.
A home version does not need to promise a pastry-shop secret: it needs careful execution, balance and to be served fresh.
Ingredients
- 500 g puff pastry
- 500 ml milk
- 200 g sugar
- 6 egg yolks
- 40 g wheat flour
- Lemon peel
- 1 cinnamon stick
- Ground cinnamon for serving
Method
- Line small molds with puff pastry, keeping the layers visible.
- Warm milk with lemon and cinnamon.
- Mix sugar, flour and yolks in a bowl.
- Pour in the hot milk gradually, stirring constantly.
- Bring to a simmer until lightly thickened, then strain.
- Fill the molds and bake in a very hot oven until spotted and toasted.
Tips from Empório Portugal
- A very hot oven helps create toasted spots.
- Do not overfill the molds.
- Serve warm, with cinnamon if you like.
Possible substitutions in Brazil
- Good ready-made puff pastry makes the home version easier.
- Cornstarch can replace part of the flour, with a different texture.
Pairing
Coffee, black tea or Port wine in small amounts. Content intended for adults 18+. Drink responsibly.
Regional and family variations may change ingredients, quantities and method.
Recipes from Empório Portugal are shared for cultural and culinary purposes. Adjust ingredients for dietary needs, allergies and professional advice.
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like every traditional recipe, it may vary by region, family and cook.
Send it to the Empório Portugal community. Submitted recipes are reviewed before any publication.
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