Pastel De Nata

Part 1 / 3: Dough

Ingredients

• 1 cup All-purpose flour
• ¼ tsp Kosher salt
• 80ml Cold water
• 113g Unsalted butter

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Steps

1. Combine 1 cup all-purpose flour, ¼ tsp kosher salt, and 80ml cold water in a bowl. Mix with a wooden spoon until dough just comes together and pulls away from the sides of the bowl. Dough should be sticky; adjust with more flour or water to achieve the right consistency.
2. Transfer dough onto a well-floured surface. Dust a little more flour over the top. Knead for 1 to 2 minutes to form a round. Cover and let rest for 15 to 20 minutes.
3. Roll dough into a square about 1/8-inch-thick, dusting with flour as necessary; dough should still be sticky.
4. Spread 1/3 of the high-quality unsalted butter over 2/3 of the square using a silicone spatula, leaving a 1/2-inch border. Flip the unbuttered side over the middle of the square and fold the opposite end over it like a letter. Straighten the edges as needed.
5. Turn dough with a bench scraper to unstick it from the counter; dust with flour. Flip and sprinkle more flour on top. Roll dough into a 1/8-inch-thick rectangle, carefully stretching edges as needed. Spread another 1/3 of the butter over 2/3 of the dough. Fold into thirds. Transfer onto a lined baking sheet and freeze until butter is slightly chilled, about 10 minutes.
6. Sprinkle dough with flour and roll into a square a little over 1/8-inch-thick. Spread remaining butter over the dough, leaving a 1- to 1 1/2-inch border on the top edge. Dip your finger in water and lightly moisten the unbuttered edge. Roll dough into a log starting from the bottom edge. Dust with more flour and polish the ends as needed. Seal with plastic wrap and refrigerate at least 2 hours, preferably overnight.

Part 2 / 3: Sugar Syrup

Ingredients

• 150g White sugar
• 1 tbsp Water
• 1 Cinnamon stick
• 1 Lemon zest

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Steps

1. Combine 150g white sugar, 1 tbsp water, 1 cinnamon stick, and 1 lemon zest in a pot. Boil over medium heat, without stirring, until syrup reaches 100°C (212°F). Remove from heat.

Part 3 / 3: Custard & Assembly

Ingredients

• 40g All-purpose flour
• ¼ tsp Kosher salt
• 1½ cup Milk
• 6 Large egg yolks
• 1 tsp Vanilla extract

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Steps

1. Preheat the oven to 288°C (550°F). Grease a 12-cup muffin tin.
2. Whisk 40g all-purpose flour, ¼ tsp kosher salt, and cold 1½ cup milk together very thoroughly in a cold pot. Cook over medium heat, whisking constantly, until milk thickens, about 5 minutes. Remove from heat and let cool for at least 10 minutes.
3. Whisk 6 large egg yolks into the cooled milk. Add sugar syrup and 1 tsp vanilla extract. Mix until combined. Strain custard into a glass measuring cup.
4. Unwrap the dough and trim any uneven bits on the ends. Score log into 12 even pieces using a knife; cut through.
5. Place a piece of dough in each muffin cup. Dip your thumb lightly in some cold water. Press your thumb into the center of the swirl; push dough against the bottom and up the sides of the cup until it reaches at least 1/8 inch past the top.
6. Fill each cup 3/4 of the way with custard.
7. Bake until browned and bubbly, and the tops start to blister and caramelize, about 12 minutes.