Giant pastel de nata
- Preparation and cooking time
- plus infusing
- More effort
- Serves 8
- plain flour , for dusting
- 500g block all-butter puff pastry
- 1 tbsp ground cinnamon
- 1 tbsp icing sugar , plus extra for dusting
- 1 egg white (reserve the yolk for the filling, below)
For the filling
- 350ml whole milk
- 150ml double cream
- 1 large lemon , zest cut into large strips
- 1 cinnamon stick
- 1 tsp vanilla bean paste or 1 split vanilla pod
- 7 large egg yolks (freeze the remaining whites for another recipe)
- 50g plain flour
- 350g golden caster sugar
- crème fraîche or soured cream, to serve
- STEP 1
Heat the oven to 200C/180C fan/gas 6. Lightly dust a surface with flour, then roll out the pastry to a 45cm long, 4-5cm wide rectangle. Mix the cinnamon and icing sugar together, then sprinkle over the pastry. Roll it up tightly into a fat coil from the short end (it should look like a large cinnamon bun). Dust lightly with extra icing sugar and roll out to a 33cm circle (the cinnamon will be rippled through the pastry and separate a little, but keep rolling, dusting with icing sugar as you go). Line a 22-23cm springform cake tin with the pastry so it comes just over the top of the tin. Prick the base all over with a fork. Line with baking parchment, fill with baking beans and bake for 25 mins. Remove the parchment and beans, brush with the egg white, then bake for 10-15 mins.
- STEP 2
Meanwhile, to make the filling put the milk, cream, lemon zest, cinnamon and vanilla in a pan. Bring to a simmer, then remove from the heat and leave to infuse for 15 mins. Strain. Discard the lemon zest and cinnamon stick.
- STEP 3
Whisk the egg yolks and flour in a bowl until you have a smooth paste. Slowly whisk in the cream mixture, then return to the pan. Warm over a medium heat, stirring continuously until thick. Transfer to a large bowl.
- STEP 4
Heat the oven to 180C/160C fan/gas 4. Put the caster sugar in a pan with 185ml water. Bring to a simmer and leave on a low heat until the sugar has dissolved, then bring to the boil and cook until it reaches 112C on a sugar thermometer. Carefully whisk the syrup into the warm custard, along with a pinch of salt.
- STEP 5
Pour the custard into the baked pastry case, and bake in the centre of the oven for 35-40 mins, or until set with a slight wobble in the centre. Heat the grill to high, then grill for 2-3 mins until blackened and blistered on top – cover the edges with foil if needed. Leave to cool completely in the tin. Serve with crème fraîche or soured cream.