Cooking

Pastel de nata is original from Lisbon, Portugal. In the last decades it became popular globaly, being found in cafes from cities all over the world. Health warning: some foods have too much sugar, others have too much fat, sometimes too much cholesterol. Pastel de nata has all of the above Some frugality is advised. Ingredients For the custard Ingredient Quantity Notes Egg yolks 4 units search for online videos on how to separate from the egg white, its great fun Sugar 150 grams refined, white, cheapest Flour 45 grams low gluten flour Milk 250 ml full fat milk, UHT is OK Water 75 ml tap water is ok Lemon skin 2 peels if you do not use lemons often Cinamon 1 stick cinamon powder is NOT OK.