Pastel de Nata From Viking Cruises Executive Chef Ribeiro
Author: 
Recipe Type: Dessert
Cuisine: Portuguese
Serves: 12
 
Viking Cruise's Executive Chef Ribeiro's flaky pastry crust holds a puddle of creamy yellow egg custard, perfect for afternoon tea, coffee or a glass of Port.
Ingredients
  • 1 packet frozen puff pastry thawed according to package instructions
  • 1 cup whole milk
  • 1 tablespoon cake flour
  • 7 oz granulated sugar
  • ½ vanilla bean (seeds intact) or 1 teaspoon vanilla extract
  • 6 egg yolks
Instructions
  1. Pre-heat oven to 375 degrees F.
  2. Lightly grease a 12 cup muffin tin.
  3. Lay out the pastry on a flt sheet pan and roll from the shorter edge one turn.
  4. Cut about a 2” piece of pastry and work it into the bottom and up the sides of each cup of the muffin tin. TIP: wet your finger to push up the dough evenly.
  5. In a saucepan, combine milk, cake flour, sugar, and vanilla.
  6. Cook, stirring constantly with a whist until mixture thickens.
  7. Place egg yolks in a medium bowl.
  8. Whisk together.
  9. Slowly whisk HALF of hot milk mixture into yolks.
  10. Gradually add yolk mixture back into the remaining half of hot milk whisking constantly.
  11. Cook stirring constantly for 5 minutes or until thickened.
  12. Remove the vanilla bean.
  13. Fill pastry-lined muffin tins with mixture and bake for 20 minutes or until pastry is golden brown and filling is lightly browned on top.
Recipe by Honest Cooking at https://honestcooking.com/chef-pedro-ribeiros-pastel-de-nata/