Pastéis de Nata Cream
Ingredients
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- 1
Heat the milk and cream with the split and scraped half vanilla bean and the lemon zest, peeled off in a strip; cover and let infuse for 10 min off the heat, then remove the zest and the pod.
- 2
Syrup: bring the water, sugar and cinnamon stick to a boil, cook for 1 min, then remove the cinnamon.
- 3
Mix the cornstarch with the yolks and the infused milk until smooth.
- 4
Pour the boiling syrup over this mixture while whisking, return to the heat and cook at a boil for 30 seconds, whisking.
- 5
Cover with plastic wrap touching the surface and refrigerate for at least 12 h (48 h at most). Fill the molds to the brim.
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Per 100g
Allergens
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