Рецепт Recipe For Pasteis De Natas
After not seeing my friend Victor for 36 years we met at Waterkloof for lunch. It was amazing to catch up face-to-face and to share our love of food. We spoke about Pasteis De Natas and so I made these for him.
Head straight on to the Recipe For Pasteis De Natas ♥
It amazes my how one company can have staff ranging from excellent to really bad. I was under the impression that my price lock plan for our satellite TV came to an end this month. But in December I received an SMS notification letting me know that January would be my last payment. From February I would be billed at the new rate. Our extra view PVR no longer records so I decided to take advantage of a new price lock contract. I was in no rush to get it done, but when I saw my mom’s complaint on Facebook regarding their bad service I sent DSTV a message. This was Monday morning and when they called in the afternoon I was unable to take the call. On Tuesday morning the most friendly lady called me back.
Today’s inspiration ♥ Recipe For Pasteis De Natas ♥ can be found on Lavender and Lime Click To Tweet
She eagerly did everything necessary to approve the new contract. On Friday morning the new Explora decoder was delivered. On Saturday morning Dave plugged it in and as soon as the software was up-to-date I called to have the smart card activated. I got through to someone who would not listen. Who told me I had given DSTV the wrong information, and who was so unhelpful. After a lengthy discussion that tested my patience he told us to install the decoder. Clearly he had not been listening. When we got to the point of activating the device he put the phone on his desk and ignored us, leaving the line open. Eventually after 12 minutes I convinced Dave to call back. The lady who answered our call was brilliant and 14 minutes later we were watching TV, and enjoying these pasteis de natas.
Click on the links for conversions and notes. Pasteis De Natas Save Print The Portuguese custard tarts have a light hint of lemon and are not too sweet All Rights Reserved: an original recipe from Lavender and Lime Ingredients for the custard 375mls milk 45g flour Peel of 1 lemon 1 cinnamon quill 185mls water 250g fructose 7 egg yolks for the pasteis de natas 1 400g roll puff pastry Flour for dusting Method for the custard Pour the milk into a medium size saucepan and whisk in the flour Put the lemon peel and cinnamon quill into the milk and place on the stove on a medium temperature Whisk frequently until the milk starts to thicken then whisk continuously for 1 minute Take off the heat and set aside Pour the water into a small saucepan and add the fructose Place onto the stove on a low temperature and stir until the fructose dissolves Increase the temperature and bring to the boil until it reaches 106° Celsius Slowly pour the sugar syrup into the milk while whisking Leave to cool slightly then strain into a jug Place the egg yolks into a lipped jug and lightly whisk Slowly pour the milk mixture into the eggs while whisking Once combined cover with cling film and set aside to cool completely for the pasteis de natas Unroll the puff pastry onto a lightly floured surface Roll into a tight sausage shape along the width, trim the edges then roll out to 18cm Cut into 12 equal discs of 1.5cm each and place into the fridge Lightly spray a muffin tin and take one of the discs out of the fridge Place the disc swirl side facing up and roll as thin as possible Place into one of the muffin tin holes with the pastry rising just above the tin Repeat until all 12 holes have pastry in them then place the muffin tin into the fridge for 20 minutes Preheat the oven to 220° Celsius Carefully pour the custard into the pastry cases, to just below the lip of the tin Bake for 25 minutes then remove from the oven Leave to cool in the tin for 5 minutes before carefully removing the pasteis de natas Set aside to cool completely on a wire rack 3.5.3229
Inspiration published on Lavender and Lime January 22:
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