Pasteis de nata

Don't worry about making the pastry yourself as it is incredibly time-consuming. Ask your local baker to supply you.

The hardest part about making these is that they are best eaten at room temperature, therefore you have to muster up every bit of self-discipline not to slot one in while it's still hot!

Preheat the oven to 190ºC.

Gently roll out your pastry to a thickness of no more than 5mm

and cut out circles of approximately 12cm in diameter. Using a muffin tray, push the pastry rounds into each of the 12 cups, so that the pastry comes over the top and there are novisible folds.

Place in the fridge until ready to use.

In a saucepan, combine the milk, cornstarch, sugar and Vanilla Extract and heat over a medium heat, stirring constantly until the milk reaches scalding point.

Place the egg yolks in a bowl and whisk lightly. Slowly add the milk mixture to the egg yolks, whisking constantly.

Pour the mixture back into the saucepan and cook for a further 5 minutes, stirring continuously until the mixture thickens slightly.

Fill the pastry cases until full and bake for 20 minutes until the pastry and custard are nicely browned.

Ingredients

• 2 cups milk
• 1 tsp NoMU Vanilla Extract
• ¾ cup caster sugar
• 8 egg yolks
• 2 tbsp cornstarch
• 1 kg butter puff pastry