Hey pixels, guess where I was exactly one year ago? Exactly, I was in Lisbon with my familiy. And it was the moment where I discovered the existence of this awesome custard cakes (I ate a lot of them during the week I spend there).
And I visited a lot of places too!! I love Lisbon, it’s a really beautiful city and I met there a lot of nice people. It’s really difficult to choose which was my favourite place, so I share with you a couple of the photos I took there. I hope you like them 🙂
I’m a bit obsessed about taking photos, as you may know… 😉
Now it’s been a whole year since I ate my last Pastéis de Belém, and I really miss them a lot, they are delicious!! So I’m glad to anounce to all of you, my dear pixels, I’ve tried to replicate them at home!!
I don’t know what a Portuguese person would think about my try, but at home they’ve been succesful (this means they’ve disappeared into our stomachs in less than 5′). lol I hope you love them too!!
Actually this is not the original recipe, this is a secret… But I think the result is pretty similar…
Ingredients (makes 12 units):
- 1 whole egg + 2 egg yolks
- 115g sugar
- 2 tablespoons cornflour
- 200ml cream
- 200ml whole milk
- 1 sheet of puff pastry
- Decoration: cinnamon and/or icing sugar
- Whisk together the egg and egg yolks, sugar and cornflour in a saucepan until combined. Gradually whisk in the cream and milk until smooth.
- Place the pan over a medium heat and cook, stirring constantly until the mixture thickens and comes to the boil.
- Remove the saucepan from the heat. Transfer the now-custard into a bowl to allow cooling. Cover the surface of the custard with cling film in order to prevent a skin forming.
- Preheat the oven to 200C, and lightly grease 12 cupcake molds
- Roll up the pastry tightly from the short end, and cut the pastry log into 12 rounds of the same size.
- Form the pastry rounds into the molds, and then spoon the custard into pastry cases.
- Bake for 20 minutes, or until the pastry and custard are golden. The authentic look is to see the top of the custard blackened in places!
- Wait 5′ before unmolding the cakes.
- Dust with cinnamon and/or icing sugar for serving.
Have you ever tried to replicate an international recipe you have discovered during a trip to another country? Which recipe? How was your version? Please, let me know in the comments below…