Join Chef Ana in making one of Portugals most famous treats, Pastel de Nata - a creamy, caramelized egg custard nestled in a crispy, flaky pastry! Try one, and you’re hooked for life!
Class Details
June 6th - 10:00 AM - 11:30 AM Pacific Time
Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use. At the beginning of the cooking class, we will introduce the chef and start with some general information. For questions, please email hello@thetablelesstraveled.com.
Ingredients & Preparation
The expectation is that you will have some common household ingredients like salt, pepper, seasonings, olive oil, etc. Here is a complete list of ingredients. If you do not have them, our chefs will do their best to suggest substitutions.
Note: Have your ingredients pre-measured and prepped before the class for a more seamless experience.
Pastel de Nata
12 pastries
Puff Pastry
250 grams (1 1/2 cups) pastry flour (or all-purpose flour)
200 grams (7/8 cup) cold margarine (butter can be used but results will vary as Chef Ana will explain in class)
150 milliliters ( 5/8 cup) cold water
Cream
120 milliliters (1/2 cup) 2% milk
80 milliliters (1/3 cup) heavy cream
75 grams (2/3 cup) white sugar
1 lemon
1 cinnamon stick
1 tablespoon fine flour
2 yolks
Equipment
Certain commonly used kitchen tools are not listed here such as cutlery, dishes, mixing bowls, pots, and pans. Any additional equipment is listed here.
1 medium mixing bowl
1 rolling pin
1 knife
1 small pot
1 whisk
1 tablespoon
1 small sifter
12 Pastel de Nata molds (or any mold of a similar shape)
General Steps:
Make puff pastry
Prepare the cream
Assemble and bake Pastel de Nata.
More Classes from Chef Ana
Please see below for all class options by this chef or email hello@thetablelesstraveled.com.