Summary

Ingredients

For the dough: (homemade puff pastry)

• 250 g flour
• 20 g butter, soft
• 1 pinch (s) salt
• 20 g suar
• 125 ml water
• 250 g butter, cold, to roll out
• Butter for the mold

For the pudding:

• 2 egg yolks
• 1 egg (s)
• 2 tablespoon cornstarch
• 400 ml milk
• 90 g suar
• vanilla
• cinnamon
• powdered sugar

For the marzipan ice cream:

• 400 ml condensed milk, sweetened (milkmaid)
• 500 ml cream
• 100 g marzipan paste

For the almond crunch:

• 100 g almond (s), peeled
• 100 g suar

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Instructions

1. For the pasteis de nata:
2. Turn the puff pastry - homemade (there are good instructions on YouTube) or from the cooling shelf - into a roll and cut 2 cm thick slices. Roll out and fill the circle in a buttered muffin tin. Press down nicely. It has to be thin on the bottom and the edge. An edge must stick out at the top. Let rest for about 30 minutes.
3. Mix the egg yolk, egg and sugar together. Add vanilla and starch and mix with milk to a smooth mass. Heat in the saucepan until it thickens and bubbles.
4. Cool the pudding cream a little and fill the molds.
5. Bake in a hot oven at 200 ° C top / bottom heat for about 20-25 minutes. Brown spots should appear on the custard cream. Let cool and sprinkle with cinnamon and powdered sugar.
6. For the marzipan ice cream:
7. Whip the cream and set aside. Mix the marzipan with the milkmaid cream to make a cream. If you like, you can leave bits in there. Fold in the cream and put it in the freezer. It doesn`t have to be stirred.
8. For the almond crunch:
9. Chop the almonds. Melt the sugar in the pan and caramelize it. Take out and cool. Then chop it on a board. Serving.
10. Rebecca prepared this recipe as a dessert on Thursday, June 11th, 2020 in the program The Perfect Dinner - Day 4 in Lübeck.