This recipe uses a microwave to make the custard, see below for ingredients and method to cook the custard on the stovetop.
1x 400 g Puff pastry ready rolled
Custard mixture for microwave
30 ml White cake flour (2 Tbsp)
30 ml Cornflour (maizena) (2 Tbsp)
15 ml White sugar (1 Tbsp)
40 ml Milk
15 ml Vanilla essence (1 Tbsp)
5 Egg yolks
Custard base for microwave
500 ml Full cream milk (2 cups)
250 ml White sugar (1 cup)
1 Rind of lemon (peel)
1. Place the cake flour, cornflour and white sugar into a glass bowl and mix with a spoon.
2. Add the vanilla essence to the milk and then add this mixture to the flour mix.
3. Dissolve the sugar by mixing and pressing the mixture against the sides of the glass bowl with the back of a spoon. Breaking down the sugar granules, this should form a thick paste.
4. Add the egg yolks (ensure all egg whites have been separated before adding) to the mixture.
5. Mix well and continue to press the mixture up against glass bowl sides with the back of the spoon.
6. Pour the mixture through a small sieve to ensure no lumps are in the mixture.
7. Place a film of cling wrap directly onto the mixture surface, this will prevent the mixture from forming a hard layer on the surface. Place in the refrigerator right away and leave until your custard base is ready.
Custard base in the microwave
1. Place the full cream milk and lemon rind into a glass mixing bowl.
2. Microwave for 2½ minutes on high power.
3. Remove from microwave and whisk in the sugar.
4. Return to microwave for another 2½ minutes on high power.
5. Remove from microwave and remove lemon rind.
6. Add 45 ml (3 Tbsp) of the custard base to the custard mixture and whisk gently to loosen up the mixture.
7. Add the rest of the custard mixture to the custard base and mix well with a whisk until all ingredients are well combined and smooth.
8. Return to microwave for a further 2½ minutes.
9. Remove from microwave and whisk again.
10. The mixture should be custard-like in texture and firm.
11. Place a film of cling wrap directly onto the custard surface, this will prevent the mixture from forming a hard layer on the surface. Place in the refrigerator right away and allow to cool completely.
1. Unroll the defrosted puff pastry from the blue liner and place on a clean chopping board with a floured surface.
2. Lightly flour the top of the pastry to prevent any sticking.
3. Roll the pastry out using a rolling pin, stretching the pastry out into a larger rectangle shape and making the pastry thinner (+/-3mm thick) at the same time.
4. Starting on the left of the pastry rectangle, start rolling the pastry towards the centre of the rectangle, be sure to be tucking the pastry firmly into itself so the spiral is compact and tight.
5. Continue rolling the pastry right to the other side, you should end up with a long cigar shape pastry log (almost like a Swiss roll).
6. Turn the pastry log so it’s horizontal to your board.
7. Cut off the tips of each side to neaten it up as they will be uneven, you will end up with a uniform pastry log with neat edges.
8. Carefully find the halfway point of the log and cut it into half.
9. Cut each half into half again you should now have 4 shorter pastry logs.
10. Cut each log into 3, dividing equally, they should each be +-3 / 4 cm in thickness.
11. Turn each mini log on its side so you see the pastry spiral wheels in the centre of each mini log.
12. You should have 12 mini spiral wheels at this stage, spiral facing up.
13. Spray and cook your de nata pan.
14. Individually place each spiral wheel into the de nata pan, MAKE SURE the spiral is facing upwards.
15. Press your thumb into the centre of the spiral and press down until you reach the bottom of the de nata pan.
16. Using your thumbs and fingers, begin to work the pastry from the centre outwards and up the sides of the mould, continue working this until the pastry has formed around the shape of the mould, Bottom and the sides. It will resemble a pastry case.
17. The pastry case needs to be right up the sides of the mould.
18. It is very important that these pastry cases are room temperature before using them.
PREPARE THE DE NATA’S
1. Preheat oven to 200°C.
2. Place the de nata pan with the pastry cups inside on a clean work surface.
3. Spoon the cold custard mixture into the pastry cases, making them ¾ full.
4. Ensure your baking timer is set.
5. Bake in the oven at 200 ̊C for 15 minutes.
6. Pasteis de nata are completely cooked when the custard surface starts to blacken in the centre, with a shiny gloss finish.
7. Once cooked remove from oven.
8. Place de nata pan on a cooling rack and cool for 10-15 minutes
Pasteis de nata recipe (Stove Top)
500 g Sugar
250 ml Water
50 g Cake flour
25 g Cornflour
250 ml Full cream milk (1 cup)
250 ml Cream (1 cup)
1 Rind of lemon (peel)
1. Place the sugar and water into a saucepan and bring to the boil, allow to simmer for 2 minutes to allow sugar to dissolve. Set aside.
2. Mix the flour and cornflour with a little milk to form a paste.
3. Add the remaining milk and cream, place in a saucepan together with the lemon peel and bring to the boil and cook for 1 minute.
4. Slowly add the sugar syrup to the milk mixture and stir well together.
5. Remove from heat and allow to cool slightly.
6. Add the egg yolks to cooled milk mixture, mix well to incorporate the eggs into the mix.
7. Strain the mixture through a sieve and allow to cool.
8. Use this custard and follow the method above for the pastry and to prepare the de natas.
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