Pastel De Nata Dip
This Pastel De Nata dip is the perfect recipe to make when serving dessert for a crowd. It is easy, uses ingredients you probably already have at home, and can also be prepared for those gluten-sensitive who are craving Pastel De Natas. Have fun with what you choose to pair it with – we enjoyed dipping with Maria biscuits, Speculoos cookies, bananas, and strawberries. It is easiest to dip when warm, but it is delicious cold, too!
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Total Time: 90 minutes
- Category: Desserts
Ingredients
- 1 liter of whole milk
- Peel of 1 lemon
- 300 grams of sugar
- 100 grams of cornstarch
- 6 egg yolks
- (opt. 1 tsp of vanilla and/or cinnamon)
Instructions
1. Pour the milk into a pot and add the lemon peel. Bring it to a gentle boil over medium heat. Be sure to stir occasionally.
2. Add in the sugar, and whisk in the cornstarch until it is fully dissolved and has a smooth texture. Continue to stir until the mixture begins to thicken. If you choose to add vanilla or cinnamon, do so now.
3. Lower. the heat and whisk in the egg yolks one at a time until fully combined. Be sure to stir continuously to avoid any curdling.
4. Once everything is thick and well combined, remove the lemon peel.
5. Pour the mixture into an 8×8 square dish (note: you can pour into a pie dish as well, you may just need to adjust the time in the oven, give or take)
6. Bake at 350 F for 50-60 minutes, until well set and golden on top.
Find it online: https://azoreangreenbean.com/pastel-de-nata-dip/