description Pastel de Nata at Pastéis de Belém Overview
The original 1837 recipe yields a crisp, flaky shell filled with silky, caramelized egg custard. Best eaten warm with cinnamon.
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What is Pastel de Nata at Pastéis de Belém?
The original 1837 recipe yields a crisp, flaky shell filled with silky, caramelized egg custard. Best eaten warm with cinnamon.
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