Viking Cruises

Destination Guide - Portugal

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Call us on 138 747 (AU), 0800 447 913 (NZ), contact your local Viking travel agent or visit viking.com | 25 250ml milk 1 lemon, zest only 1 cinnamon stick 100g caster sugar 2 tbsp plain flour 75ml water 3 large eggs, yolks only 320g butter puff pastry 1. Preheat the oven to 245°C. Gently heat the milk with 2 to 3 strips of lemon zest and the cinnamon stick to a simmer, then remove the lemon and cinnamon. 2. Mix the flour with a little milk to a smooth paste, then stir in all the milk. Return to the heat, whisking constantly for 2 minutes until thick. 3. Place the sugar and water in a saucepan, stirring until the sugar has dissolved. Bring to a boil and allow to boil for 3 minutes, then whisk into the milk mixture. 4. Place the egg yolks in a bowl and slowly add the milk mixture, whisking constantly. Transfer to a jug and allow to cool slightly. 5. Lightly butter all the holes in a 12-hole muffin tin. Roll the pastry out into a rough rectangle, then roll each rectangle up from the bottom to the top. Cut each roll into 12 discs. Place one disc flat into the base of each hole, then, with wet thumbs, press out until the pastry comes about half way up each hole. 6. Pour the custard into the pastry cases, then bake for about 15 minutes, until set and caramelised. Sprinkle with sugar and cinnamon, then serve while still warm. M A K E S R O U G H L Y 1 2 You can find these delicious little bites all over Portugal, and once you have tasted them beware, as they are addictive. Easy to make, the rich, eggy filling is pure comfort food. Portugese Cuisine PASTÉIS DE NATA

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