Ingredients
Method (click here)
Ingredients
- 1 whole egg
- 2 egg yolks
- 105g golden caster sugar
- 2 tbsp cornflour
- 400ml full fat milk
- 2 tsp vanilla extract
- 1 sheet ready rolled puff pastry
Method (click here)
- Mix eggs, egg yolks, corn flour and sugar into a smooth paste.
- Stir the milk, gradually, into a smooth mixture.
- Heat mixture on a medium heat. Stir continuously until mixture thickens (into a runny custard texture) DO NOT OVER COOK, unless you want very sweet scrambled eggs!!
- Remove from the heat.
- Mix in the vanilla extract.
- Place mixture in a glass bowl. Cover with cling film and allow to cool.
- Cut a sheet of puff pastry in half and place on top of each other.
- Roll up the pastry and cut the log into 12 equal pieces.
- Roll each piece into a 10cm disc.
- Place pastry disc into greased muffin tins.
- Spoon custard mixture so it is just below the top.
- Bake for 25 minutes.
- Leave in the tin for 10 minutes, then move them to a cooking rack.
TIP:
If the mixture hasn’t browned, place the natas under a grill until golden, Be careful not to burn the pastry. Or you could use a kitchen blowtorch.
History:
Portuguese history shows convents and monasteries used large quantities of egg-whites for starching clothes, such as nuns’ habits. It was quite common for monasteries and convents to use the leftover egg yolks to make cakes and pastries, resulting in the proliferation of sweet pastry recipes throughout the country.