Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup heavy cream
- 1/2 cup milk
- 2 large eggs
- 1 vanilla bean, split and scraped
- 1 tsp baking powder
- 1/2 tsp salt
Special equipment needed:
- Stand mixer with paddle attachment
- Rolling pin
- 3-inch round cookie cutter
- Pastry brush
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a stand mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy.
3. Add the eggs, one at a time, mixing well after each addition.
4. Add the vanilla bean seeds and mix until well combined.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Add the dry ingredients to the butter mixture, alternating with the milk and heavy cream, mixing until just combined.
7. Turn the dough out onto a lightly floured surface and knead briefly until it comes together.
8. Roll out the dough to 1/4-inch thickness and cut out rounds using a 3-inch cookie cutter.
9. Place the rounds onto the prepared baking sheet and brush the tops with a little milk.
10. Bake for 15-18 minutes, or until the edges are golden brown.
11. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 15-18 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12-15 pan de nata
Nutritional information:
Calories: 230
Fat: 11g
Carbohydrates: 30g
Protein: 4g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe to 1/4 tsp.
- You can use vanilla extract instead of a vanilla bean. Use 1 tsp of vanilla extract instead of the vanilla bean.
Variations:
- Chocolate Chip Pan de Nata: Add 1/2 cup of chocolate chips to the dough before rolling it out.
- Cinnamon Sugar Pan de Nata: Mix 1/4 cup of sugar with 1 tsp of cinnamon and sprinkle over the tops of the pan de nata before baking.
Tips and tricks:
- Make sure your butter is softened to room temperature before creaming it with the sugar.
- Don't overwork the dough or the pan de nata will be tough.
- Brushing the tops of the pan de nata with milk before baking will give them a nice golden color.
Storage instructions:
Store the pan de nata in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the pan de nata, place them in a 350°F (175°C) oven for 5-10 minutes, or until heated through.
Presentation ideas:
Serve the pan de nata on a platter with a dusting of powdered sugar.
Garnishes:
Dust the pan de nata with powdered sugar or serve with a dollop of whipped cream.
Pairings:
Serve the pan de nata with a cup of coffee or tea.
Suggested side dishes:
Pan de nata is a sweet bread and can be served as a dessert or snack on its own.
Troubleshooting advice:
- If the dough is too dry, add a little more milk or heavy cream.
- If the dough is too wet, add a little more flour.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils before handling the dough.
Food history:
Pan de nata is a popular pastry in Portugal and Brazil. It is also known as Portuguese sweet bread.
Flavor profiles:
Pan de nata has a sweet, buttery flavor with a hint of vanilla.
Serving suggestions:
Serve the pan de nata warm or at room temperature.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Portuguese
Taste: Sweet, Creamy, Vanilla, Buttery, Custard, Vanilla-Flavored, Custard-Filled