Ingredients
  • For the pasteis de nata dough:
  • 2 cups minus 2 tablespoons all-purpose flour, plus more for the work surface
  • 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 vanilla extract
  • 6 large egg yolks, whisked
  • For the garnish:
  • Confectioners’ sugar
  • Cinnamon
Steps

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