As you probably all know I love the Mediterranean countries… The weather, the vibe, the people and the food; lovely. The best thing for me is to walk into the local supermarkets and look for the most local products. Or to scour various markets for the tastiest Italian ice creams, churros, macarons, French fresh bread and, of course, my favorite Portuguese pie.
If I’ve been to Portugal, I can’t go home without eating a pastel de nata (or taking a stash with me).
Since the lockdown, going on holiday has been a bit more difficult than usual. That also means that we have to bring the holidays and the good food home and focus on all the goodies of our southern neighbors.
Have you ever made pastel de natas yourself? I didn’t before, but now I do and I can tell you: this is definitely worth a try.
Deliciously crunchy on the outside and softly creamy on the inside. Lactose free because it’s made with oat milk and the sweet taste comes from the coconut blossom sugar. By the way, did you know that coconut blossom sugar has a lower GI than table sugar? That’s also the reason that I prefer to choose coconut blossom sugar.
- 1 roll of fresh puff pastry
- 60 grams coconut blossom sugar
- zest of half an organic lemon
- cinnamon stick
- 4 egg yolks
- 250 ml oat milk
- 1 tsp vanilla extract
MACRONUTRIENTS PER PIECE
- Energy: 140 kcal
- Carbs: 15,3 g
- Protein: 9,6 g
- Fat: 22 g
- Fiber: 0,3
- Preheat the oven to 230 C. Grease a muffin tin with some (coconut) oil. Make sure the puff pastry is cold before using. Roll it out on a baking paper and cut into 8 pieces of 2 cm wide.
- Push the puff pastry sheets into the muffin tins and make sure there is a raised edge. Put the mold in the fridge.
- Meanwhile, make the sugar syrup. Heat the coconut blossom sugar, 75 ml water, the lemon zest and the cinnamon stick in a saucepan. Bring to a boil and cook until a light brown caramel forms. Do not stir the pan, but gently move the mass in the pan from time to time. Then pour another 75 ml of water into the pan and cook until all the pieces disappear.
- Beat the egg yolks in a bowl. Stir in the oat milk while whisking. Place the flour in a saucepan and add a splash of the egg-milk mixture and beat with a whisk until smooth. Stir in the rest of the mixture and beat well. Heat the mixture and stir constantly with a wooden spoon for about 3 minutes over a low to medium heat.
- Then add the sugar syrup while stirring. Stir continuously and scrape well over the bottom of the pan until a custard sauce forms. The custard is the right thickness when it sticks to the back of the spoon. Strain the custard through a sieve over a bowl. Then pour into a measuring cup.
- Remove the muffin tin from the refrigerator and pour the custard into the puff pastry trays up to 1 cm below the rim. Place in the oven and bake in the center of the oven for 15 minutes until golden brown.
- Remove from oven and let cool for 5 minutes. Then remove from the muffin tin and let cool for a further 10 minutes. Serve lukewarm!