Zutaten für Portuguese Custard Tarts Pasteis De Nata
- 2 cups whole milk
- 1/4 cup cornstarch
- 1 vanilla bean, split and scraped (or 1 teaspoon vanilla extract)
- White Sugar
- 4 large egg yolks
- Frozen Puff Pastry
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Zubereitung von Portuguese Custard Tarts Pasteis De Nata
- Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin and line each cup with store-bought puff pastry, pressing it gently into the bottom and up the sides.
- In a medium saucepan, combine 2 cups whole milk, 1/4 cup cornstarch, 1/2 cup granulated sugar, and 1 vanilla bean, split and scraped (or 1 teaspoon vanilla extract).
- Cook over medium heat, stirring constantly with a whisk, until the mixture thickens and comes to a simmer (about 5-7 minutes).
- In a separate medium bowl, whisk together 4 large egg yolks.
- Slowly temper the egg yolks by whisking in 1/2 cup of the hot milk mixture. This prevents the yolks from scrambling.
- Gradually whisk the tempered egg yolk mixture back into the remaining milk mixture in the saucepan, whisking constantly.
- Continue cooking over medium-low heat for 5-7 minutes, or until the custard has thickened significantly and coats the back of a spoon. Stir continuously to prevent sticking and scorching.
- Remove the vanilla bean (if using).
- Fill each pastry-lined muffin cup with the custard mixture, filling about ¾ full.
- Bake for 20-25 minutes, or until the crust is golden brown and the filling is set and lightly browned on top.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
68g
Fat
25g
Carbs
12g
