Pasteis de Nata

By bns0607

The secrets to a crispy, flaky pastry is to make sure the butter is evenly layered, all excess flour is removed, and the dough is rolled very thin and folded neatly. You will need a thermometer to accurately gauge the custard. These are best eaten warm the day they’re made.

Ingredients

• For the dough:
• 2 cups minus 2 tablespoons all-purpose flour
• 1/4 teaspoon sea salt
• 3/4 cup plus two tablespoons water
• 16 tablespoons unsalted butter, room temperature, stirred until smooth
• For the custard:
• 3 tablespoons all-purpose flour
• 1 1/4 cups milk, divided
• 1 1/3 cups granulated sugar
• 1 cinnamon stick
• 2/3 cup water
• 1/2 teaspoon pure vanilla extract
• 6 large egg yolks, whisked
• Powdered sugar
• Cinnamon

Preparation

Step 1

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