John Myers
Ingredients for 5 servings:
- 250 g flour
- 20 g butter, soft
- 1 pinch of salt
- 20 g sugar
- 125 ml water
- 250 g butter, cold, for rolling out
- Butter for the mold
- 2 egg yolks
- 1 egg(s)
- 2 tbsp cornstarch
- 400 ml milk
- 90 g sugar
- Vanilla
- Cinnamon
- powdered sugar
- 400 ml condensed milk, sweetened (Milkmaid)
- 500 ml cream
- 100 g marzipan paste
- 100 g almond(s), peeled
- 100 g sugar
Instructions
Working time approx. 35 minutes; Rest time approx. 5 hours 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 6 hours 45 minutes
from the show “The Perfect Dinner” on VOX from 11.06.2020
For the Pasteis de Nata: Roll the puff pastry – homemade (there are good instructions on YouTube) or from the refrigerated section – into a log and cut 2 cm thick slices. Roll out and fill the “circle” into a buttered muffin tin. Press down firmly. It should be thin on the bottom and sides. There should be a lip at the top. Let rest for about 30 minutes. Mix the egg yolk, egg, and sugar. Add the vanilla and cornstarch and mix with the milk until smooth. Heat in a saucepan until thickened and bubbling. Cool the custard slightly and pour into the molds. Bake in a preheated oven at 200°C (top/bottom heat) for about 20-25 minutes. Brown spots should appear on the custard. Let cool and sprinkle with cinnamon and powdered sugar. For the marzipan ice cream: Whip the cream and set aside. Mix the marzipan with the custard cream to form a cream. If you like, you can leave some pieces in. Fold in the cream and freeze. No need to stir. For the almond crunch: Chop the almonds. Melt the sugar in a pan and caramelize. Remove from the pan and let cool. Then chop finely on a board. Serve. Rebecca prepared this recipe as a dessert on the show “The Perfect Dinner” – Day 4 in Lübeck – on Thursday, June 11, 2020.
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