Pastéis de Nata
Cooking with closed door
500 ml milk
200 gr sugar
1 tbsp of cornstarch
5 egg yolk
1 teaspoon vanilla aroma or vanilla pod
1 tbsp lemon juice
200 ml cream
1 plate of small aluminium molds
20 to 30 mn at 180°C with the closed oven.
Mix in a saucepan the milk, cream, sugar, cornstarch and vanilla. Bring the milk to a boil, remove the vanilla pod and remove the small grains to put in the milk. Add egg yolk and combine with lemon. Mix them. Cook very slowly, stirring until creamy. Graese the aluminium molds. Roll out the puff pastry, slice it to create a disc shape. Pierce the pastry base with a fork. Remove the saucepan from the heat and let the mixture cool for a few minutes. Fill the pastry cases with cream. Place in the oven for 20 to 30 mm. Pastéis de Nata are best served slighty warm. Sprinkle with cinnamon or sugar.