Based on this recipe, I tried my own Nata’s (to accompany the last glass of red of course). They don’t look the best and my pastry was slightly too thick but they still tasted great – thanks Rachel Khoo.
3 egg yolks
125g caster sugar
2 tbsp cornflour
270ml double cream
1 tsp vanilla extract
For the pastry
2-3 tbsp caster sugar
½ tbsp ground cinnamon
½ packet of ready made puff pastry sheet
Butter to line the muffin tray
Preheat the oven to 220C. Grease the inside of a 12 hole cupcake/muffin tin.
1. To make the filling, whisk the egg yolks with the sugar until pale, then incorporate the cornflour until you get a smooth paste.
2. Heat the milk, cream and vanilla extract in a medium pan and bring to scalding point. Take off the heat.
3. Add a splash of the egg yolk mixture, into the milk and whisk vigorously, then incorporate the rest.
4. Return the mixture to a low heat and stir until it thickens (this will take about 8-10 minutes). Do not let it boil or it will split.
5. Cover with cling film touching the top of the surface (otherwise it will form a skin) and set aside to cool.
6. Dust the work surface with half the caster sugar and the cinnamon and open out the pastry sheet. Dust with the remaining sugar and press it in with the rolling pin.
7. Starting from the longer side closest to you, tightly roll up the pastry, then cut into twelve pieces.
8. Take one piece and place it spiral side up in the muffin tin. Use your thumb to push the dough outwards, evenly lining the base and sides. Repeat with the remaining pieces.
9. Add a spoonful of eggy custard to each hollow, leaving a 1cm gap at the top.
10. Cook in the oven for 30 minutes or until the pastry is very crisp and the filling is puffy and slightly scorched. Remove from the tin and cool on a wire rack.