125g Sugar 30g Corn starch 1 Tsp vanilla 3 large egg yolks Whipping Adding 175ml full fat milk Whipping 225ml double cream Boiling Adding mixture Taking away from the heat Pastry Doubling Rolling Cutting in slices Rolling down to circle shape Putting on cupcake tray Filling the mixture and bake
it's very tricky to substitute with gelatin powder. You need to weight all of the ingredients here, and add 1-1,5% gelatin powder. Example : 200 gram of total weight, you need at least 2 gram gelatin powder.
What in the absolute fuck did I just watch. Whatever you just made, they are not Portuguese Natas. You missed the layering of butter and pastry to create a flakey crust.
@@Iberianbro Which ones? Forgetting about Pasteis de Belém whose recipe is still unknown (but of course very similar to Pastel de Nata) basically all Pasteis de Nata come from two matrix recipes: One from João Ribeiro, Hotel Ritz's Chef in the 1930s and the other, in the 1940s from one of the biggest Portuguese Cuisine enthusiasts, Oliveira Belo also known as Olleboma. Both are based on the Pasteis de Leite from Infanta D. Maria (sec.XVI). None of those use vanilla in any of its formulations (beans or essence). Moreover, if you search the recipe in reference Portuguese cuisine books such as Olleboma's "Culinária Portuguesa", Maria de Lourdes Modesto's "Cozinha Tradicional Portuguesa" and the highly regarded joint effort from Maria Cancella de Abreu et. al. "Tesouros da Cozinha Tradicional Portuguesa", none of them feature vanilla in this custard tart's recipe. But hey, people can use what they want to make the pastry, and if they enjoy them even more, I'm all for it, just don't call them "traditional pastéis de nata".
