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Pasteis de Nata
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1 roll puff pastry | |
1 t | castor sugar |
1 t | cinnamon |
Custard filling | |
2 T | cake flour |
2 cups | milk |
1/4 cup | cream, (optional) |
4 | egg yolks |
1/4 cup | brown sugar |
Pinch | salt |
Zest of 1/2 | lemon |
1 t | vanilla essence |
Preheat oven to 220 deg C.
Roll pastry out thinly and sprinkle with sugar cinnamon mix.
Tightly roll pastry into a sausage and cut into 1 cm thick rings. Press each pastry round into base and up sides of each cup of a greased muffin pan. Chill.
Mix flour into a paste with a little of the milk and combine with remaining ingredients in a saucepan. Stir over gentle heat until custard thickens and coats the back of a wooden spoon. Don't boil mixture.
Remove from heat and strain through a fine sieve. Cool. Pour filling into pastry cups until 3/4 full. Bake for 20-30 minutes or until pastry is puffed up and golden.
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