Pastéis de nata

Ingredientes

• 375 g pre-rolled all-butter pastry
• 3 egg yolks
• 100 g caster sugar
• 2 tbsp cornflour
• 200 ml single cream
• 250 ml whole milk (+ 1 tbsp)
• 1/2 vanilla pod
• Spray oil for greasing
• Icing sugar for dusting

Modo de preparo

1. 1

   Preheat the oven to 200ºC (fan assisted, 210°C non fan). Grease a 12 hole muffin tray and put in the freezer

2. 2

   Take 375g pre-rolled all butter pastry straight from the fridge and dust with icing sugar. Roll along the longest side into a tight log

3. 3

   Cut the log into 12 equal sized pieces

4. 4

   Dust each section with icing sugar and stand it on its end so you can see the rolls in the pastry. Roll each piece of pastry into a circle roughly 11cm across

5. 5

   Push each round into the muffin tray, it doesn't have to be flat around the edges as they are meant to have folds in the pastry. Put the tray in the fridge

6. 6

   Whisk three egg yolks and 100g caster sugar in a large bowl until creamy

7. 7

   Mix 2 tbsp cornflour with a 1 tbsp of milk and then whisk into the egg yolks. It has an unusual consistency

8. 8

   Add 200 ml single cream, 250ml whole milk and the seeds from ½ vanilla pod to a pan and heat until almost boiling

9. 9

   Remove from the heat and whisk slowly into the yolks adding a small amount of the hot milk mixture at a time

10. 10

    Pour the mixture back into the pan and heat gently for three minutes, stirring continuously

11. 11

    Pour into the pastry cases and bake for 25-30 minutes until the pastry is golden and dark spots appear on the custard

12. 12

    Allow to cool slightly before removing from the tin