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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