Ingredients
- 275 g puff pastry (store bought, rolled out into a rectangle)
- 150 ml milk
- 75 ml cream
- 4 egg yolks (medium sized)
- 25 g corn starch
- 135 g sugar
- 1 ts vanilla paste
- 1 ts lemon zest
- 1 pinch salt
- powdered sugar and cinnamon for dusting
Preparation
1. Remove the puff pastry from the fridge approx. 30 minutes before you intend to prepare it.
2. Cut out 12 circles from the puff pastry. Press the circles into small round heat resistant moulds and place in the Softiera insert.
3. Mix the milk with the cream, egg yolk, starch, sugar, vanilla paste, lemon zest and salt in the Sauteuse.
4. Bring to a boil on highest level while stirring constantly with a whisk, switch to a low level and simmer for approx. 5 minutes while stirring constantly.
5. Spread the hot custard evenly over the puff pastry moulds.
6. Place the pot on the Navigenio and heat on level 6 up to the roasting window.
7. Place the pot on inverted lid, place the Softiera insert in the pot, place the Navigenio overhead and switch to low level, bake for approx. 5 minutes.
8. Bake all the Pateis de nata in the same way. Heat the pot on level 6 for approx. 1 minute between each baking process (without the Softiera insert and with the lid closed).
9. Allow the pasteis de nata to cool briefly, dust with powdered sugar and cinnamon and serve lukewarm.
Tip
- Silicone muffin tins are best.
This recipe has been tested and approved by AMC.
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