Egg Custard Tarts (and my Pasteis de Nata

 

This afternoon, I set out to make pasteis de nata (Portuguese egg tarts). I nailed the custard filling, but botched the puff pastry. So, rather than throwing out that golden delicious custard, I decided to bake it off in a ramekin making custard tarts.

I loved it so much, I sat there licking the bowl. Really.

It came out a milllliiiooonnn times better that I expected and I will definitely be making this again.

Egg Custard Tarts

  • Servings: 6
  • Difficulty: medium
  • Print

Ingredients

  • 2 cups whole milk
  • 2 eggs
  • 2 egg yolks
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • Freshly grated or ground nutmeg

Directions

  1. Preheat oven to 300°F.
  2. Place six 4-ounce ovenproof cups in a deep baking pan just large enough to hold them.
  3. In a medium saucepan, bring the milk to a simmer over medium-low heat.
  4. Meanwhile, in a separate bowl, whisk together the eggs, yolks, sugar, and vanilla.
  5. Slowly pour the egg mixture into the simmering milk, whisking gently to combine.
  6. Pour the mixture through a fine strainer into the cups, then sprinkle lightly with the nutmeg.
  7. Pour hot (not boiling) water into the pan until it reaches halfway up the sides of the cups.
  8. Bake until the custard is just set (it can still be a little loose), 30 to 35 minutes.
  9. Let the custard cool in the water bath for about 2 hours before serving. Enjoy! 
Recipe from: epicurious.com

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