Cream cake

Tools

Everything I used for this recipe
  • LaiTHe Egg Tart Molds

    LaiTHe Egg Tart Molds

    $25.98
  • OXO - Silicone Spatulas (Set of 3)

    OXO - Silicone Spatulas (Set of 3)

    $12.95
  • OXO - 9 Inch Stainless Steel Whisk

    OXO - 9 Inch Stainless Steel Whisk

    $14.95
  • Le Creuset 5.5 Qt Round Cast Iron Stockpot

    Le Creuset 5.5 Qt Round Cast Iron Stockpot

    $328.99
  • Muso - Wooden Rolling Pin

    Muso - Wooden Rolling Pin

    $10.98
  • Global - Set of Knives (Set of 2)

    Global - Set of Knives (Set of 2)

    $149.95
  • Anchor Hocking - Glass Bowls

    Anchor Hocking - Glass Bowls

    $9.99
  • Pyrex - Glass Measuring Cups

    Pyrex - Glass Measuring Cups

    $24.99

Pastel de Nata (Recipe)

INGREDIENTS
  • 1 Cup Sugar
  • ⅔ Cup Water
  • 2 Cinnamon Sticks
  • Lemon Peel
  • 1 Tbsp Cornstarch
  • 2 Tbsp Wheat Flour
  • 1 ½ Cup Milk
  • 6 Buds
  • 1 Puff Pastry
INSTRUCTIONS
  1. In a Cast Iron Pot place Sugar, Water, Cinnamon, Lemon Peel and cook until you get a Syrup. Put in the fridge and let cool.
  2. In a Pot add Cornstarch, Wheat Flour, ½ cup of Milk and beat vigorously until a homogeneous mixture is obtained.
  3. Add the rest of the Milk, stir and bring to medium heat until thickened.
  4. Add the cold syrup, then the egg yolks and stir until you have a smooth mixture.
  5. Roll up and Cut the Puff Pastry Dough approximately 3cm.
  6. Flatten each Dough with the Rolling Pin and let it rest for 20 minutes.
  7. Place the dough inside the Molds pushing with your fingers until the mold is completely covered.
  8. Fill with the mixture.
  9. Bake for 18 minutes at 500°F or 250°C.

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