Pasteis de Nata（葡萄牙蛋挞）

关于这个食谱

Pasteis de nata are Portugal's most internationally recognized pastry, small tart shells of laminated puff pastry filled with a silky egg custard and baked at a very high temperature until the top develops distinctive dark caramelized spots. The custard itself is relatively simple, egg yolks, milk, sugar and a touch of flour or cornstarch cooked briefly before being poured into the pastry shells, but achieving the right consistency and the classic scorched top requires real oven heat. Best eaten warm, dusted with cinnamon and powdered sugar, these tarts originated at a monastery in Belem, Lisbon, and the original recipe remains a closely guarded secret to this day, though countless close approximations exist.

食材

服务 8

• 2 sheets酥皮点心(如果冷冻则解冻)
• 1.5 cups全脂牛奶
• 1肉桂棒
• 1柠檬皮(在一条宽条上)
• 1/2 cup糖
• 2 tbsp玉米淀粉
• 6蛋黄
• 1 tsp香草精
• 1 tsp肉桂粉(用于除尘)
• 2 tbsp糖粉(用于除尘)

步骤

1. 1

   注入牛奶

   Heat milk with cinnamon stick and lemon peel just to a simmer, then remove from heat and let steep 10 minutes;拉紧。

2. 2

   制作蛋奶冻底料

   将糖和玉米淀粉搅拌在一起，然后逐渐加入滤过的牛奶，搅拌至光滑。

3. 3

   煮蛋奶冻

   Cook over medium heat, whisking constantly, until it thickens slightly, about 5 minutes.

4. 4

   调和蛋黄

   搅拌蛋黄，然后慢慢加入一些温热的蛋奶冻搅拌，然后将其搅拌回锅中；再煮2分钟。

5. 5

   稍微冷却

   Stir in vanilla and let the custard cool slightly.

6. 6

   给模具排线

   将酥皮卷成圆木，切成圆形，将每个饼压入松饼锡杯中，形成薄薄的外壳。

7. 7

   填充并烘烤

   Fill each shell with custard and bake at 250C/480F (or the highest your oven allows) for 15-20 minutes until the tops develop dark caramelized spots.

   在尽可能高的温度下烘烤——正是这种高温在蛋奶冻顶部产生了标志性的黑色、起泡的斑点。

8. 8

   发球

   稍微冷却，然后撒上肉桂和糖粉，然后趁热食用。

变化

• •

  梦中になることはなく、すべてを追求します。

• •

  Questo è il caso、更多信息、更多信息以及更多信息。

• •

  サデセ・タルシン・クラナン、リモン・カブウ・オルマヤン・ダハ・バシット・ビル・ヴァリアションドゥル。

存储

最好在制作当天食用，最好还是稍微温热的；在室温下保存一天，并在食用前在热烤箱中短暂重新加热以重新酥脆。

常见问题解答