Aluminum in the kitchen

Portugal – Pasteis de Nata Recipe

Ingredients for the dough

  • 5 ยฝ oz butter
  • ยพ cup white flour
  • ยฝ cup Manitoba or American flour
  • 2/3 cup water
  • Salt

Ingredients for the custard

  • 2 cups fresh cream
  • 1 cup sugar
  • 8 egg yolks
  • 1 tablespoon starch
  • Grated lemon zest

Directions for the dough

Mix the two different flours (25 gr white flour and 20 gr Manitoba flour) with butter until you have a firm rough dough. Cover with a towel or a cling film and let it rest for about half an hour. Mix the remaining flour with water and salt until a soft dough forms. Roll it out with a rolling pin and place the first dough in the center. Close it all together, roll it out with a rolling pin and fold it back on itself until you get a small rectangle. Let it rest in the fridge for about an hour. Roll out the mixture and make about dozen discs (you can use a glass). Try to give them the shape of a basket. Place them inside our Flan aluminum containers.

Directions for the cream

Beat the yolks with sugar, starch, lemon peel and heated fresh cream. Let the cream rest and pour it into the baskets prepared in our Contital Flan. Heat the oven at 98.9F and bake the Pasteis de Nata for about 10 minutes. Serve at room temperature.

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