Pasteis De Nata/beleem (each) Recipe
Make Pasteis De Nata/beleem (each) Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pastry Base
Custard Filling
Method
Prepare the Pastry Base
- 1
Mix the Dry Ingredients
In a large bowl, combine the all-purpose flour and salt. Mix well to ensure the salt is evenly distributed.
- 2
Incorporate the Butter
Cut the cold unsalted butter into small cubes and add it to the flour mixture. Use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.
- 3
Add Cold Water
Gradually add cold water to the mixture, stirring until the dough comes together. Do not over-mix.
- 4
Chill the Dough
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.
Prepare the Custard Filling
- 5
Heat the Milk and Cream
In a saucepan, combine the whole milk and heavy cream. Heat over medium heat until just simmering, but do not boil.
- 6
Whisk the Egg Yolks and Sugar
In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened.
- 7
- 8
Add Flavorings
Stir in the vanilla extract, ground cinnamon, and lemon zest. Mix until well combined.
Bake the Pasteis de Nata
- 9
Preheat the Oven
Preheat your oven to 475°F (245°C).
- 10
Roll Out the Dough
On a floured surface, roll out the chilled pastry dough to a thin sheet. Cut into circles that fit your muffin tin and press into the wells.
- 11
Fill the Pastry Shells
Pour the custard filling into each pastry shell, filling them about 3/4 full.
- 12
Bake
Bake in the preheated oven for 15-20 minutes, or until the custard is set and the tops are lightly browned and caramelized.
- 13
Cool and Serve
Allow the pasteis de nata to cool slightly before removing them from the muffin tin. Serve warm or at room temperature, optionally dusted with powdered sugar or cinnamon.
