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Pastéis de nata (Cream Custards)

Pastéis de nata (Cream Custards) is a traditional South African recipe for a classic pastry (originally from Lisbon in Portugal) filled with egg custard that originated in Portugal. The full recipe is presented here and I hope you enjoy this classic South African dish of: Pastéis de nata.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Makes:

12–16

Rating: 4.5 star rating

Tags : Spice RecipesBaking RecipesSouth-africa Recipes

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Just like Portuguese rolls, Pastein de Nata is another traditionaal Portuguese recipe that's been taken to Portuguese colonies around the world. You will find them from Brazil, through Madeira, Africa and into East Timor and Macau in Asia. You'll find them in South Africa (which has some interesting Portuguese influences from Mozambique and all across Europe [the ones in the Portuguese bakery in Cardiff are lovely]). The original recipe may have come from Lisbon, but this is a truly global food now.

Method:

Combine the milk, cream, egg yolks, salt, sugar and flour in a saucepan. Whisk to mix thoroughly (ensure there are no lumps) then add the cinnamon, lemon and vanilla. Place on the lowest possible heat and, whisking continually, continue cooking until the mixture thickens to a light custard consistency. The main danger is that the edges of the pan will cook before the centre so, as you whisk, make certain that you scrape the whisk against the pan's edges.

Take off the heat and allow to cool completely then remove the cinnamon stick and the lemon zest. Then add a sheet of clingfilm on top (this prevents the custard from forming a skin).

Lightly flour a work surface and roll out the puff pastry with a rolling pin until about 2.5mm thick. Now turn the pastry so that one of the long edges is towards you. Roll the pastry like a Swiss roll (jelly roll) so that you end up with a cigar-like tube. You need to roll the pastry snugly, but don't press down too tight to deform the pastry. Basically you need as few air pockets in the middle of the roll as possible.

Now cut the pastry into rings about 4cm thick. With lightly-floured hands press the centre of the dough and start working towards the outside. Shape the dough into a cup shape about 2.5mm thick. When done it should look like a hollowed-out orange half. Place each pastry shell in the bottom of a lightly-greased muffin tin well. Press lightly on the dough so it spreads to fit the well in the tin then fill the pastry case about 3/4 full with the custard mixture. Place the completed dish in an oven pre-heated to 150°C and bake for about 15 minutes (or until the custard is set and the tops are just golden brown and the pastry is cooked. Keep an eye on the oven to make certain they do not burn.

Remove from the oven and allow to cool for 5 minutes in the tin before turning out onto a wire rack to cool completely. Dust the tops with a little ground cinnamon and serve either warm or cold, accompanied by a nice glass of Madeira wine. In Portugal they are also sometimes served as a breakfast treat.