Pastéis de nata cooked over a wood fire

This recipe for wood-fired pastéis de nata is perfect for making firm, crisp puff pastry with a melting centre.

Preparation : 20 min Cooking : 20 à 30 min 6 person(s)

Mix the milk, cream, sugar, cornflour and vanilla in a saucepan. When the milk comes to the boil, remove the vanilla pod, squeeze out the beans and stir into the mixture.
Add the beaten egg yolks and lemon juice. Mix well.
Cook slowly, stirring, until creamy.
Butter the small aluminium moulds. Roll out the puff pastry and cut out circles of pastry to fit into the small moulds. Prick the pastry with a fork.
Remove the pan from the heat and leave the mixture to cool for a few minutes.
Pour the mixture into the small moulds.
Bake the pastéis de nata in your wood-fired oven at 180°C for 20 to 30 minutes with the door closed. Allow to brown slightly on top. Serve while still warm or lukewarm, sprinkled with cinnamon or sugar.

(This recipe was kindly passed on to us by a Grand-Mère oven user, Stéphane Nowowiejski. Many thanks to him!)

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