THE CINNAMON CUSTARD-CLOUD

(Our Play on Pastel de Nata Filling)

THE CINNAMON CUSTARD-CLOUD

Ingredients: 500ml Whole milk, 250g Sugar, 50g Flour, 1 Cinnamon stick, 1 Lemon (peel only), 6 Egg yolks, Ground Cinnamon, Icing sugar...

Ingredients

  • 500ml Whole milk
  • 250g Sugar
  • 50g Flour
  • 1 Cinnamon stick
  • 1 Lemon (peel only)
  • 6 Egg yolks
  • Ground Cinnamon
  • Icing sugar

Cooking Method

  1. The Swell Boil milk, flour, sugar, cinnamon, and lemon peel until thick; discard stick and peel.
  2. The Bloom Whisk yolks with a tiny 10ml splash of warm milk to release the aromatics.
  3. The Silk Merge Slowly whisk yolks into the hot mixture until it forms a glossy, heavy yellow silk.
  4. The Scorch Pour into pastry shells; bake at 250°C for 10 minutes until the tops are charred with black burn spots.
  5. The Final Flourish Finish with a heavy raw dust of cinnamon and icing sugar.

Cuisine: Portuguese

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