Francisco de Nata’s Guide to the Perfect Magical Pastel de Nata
Fringe Magic
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Fringe Magic 〰️
It’s time for Edinburgh Fringe 2025, and with it, our annual feature series! This year, we’re celebrating the special, unique Fringe moments — the ones that feel like pure MAGIC…
By Francisco de Nata
Francisco de Nata is no ordinary giraffe. He’s got a long neck full of dreams, a heart bubbling with custard, and a special love for his Avó (Grandma), whose secret recipe changed his life forever…
Now, for the first time, Francisco is making his way out of the trees to share the magic behind baking his most beloved creation: the iconic Portuguese Pastel de Nata.
STEP 1: Assemble your Ingredients
Before you begin, take a moment to settle. Take a wander outside, feel the breeze, sniff a lemon – but also gather these things before the sun sets:
1/3 cup of milk (any will do: oat, almond, giraffe)
1 tbsp plain flour
1 tbsp sugar
1 tsp vanilla extract
1 sheet of puff pastry
1 egg yolk
A sprinkle of cinnamon
The zest of that lemon you sniffed
The willingness to have a few goes (it’s part of the journey)
STEP 2: Prepare the Pastry
Cut a 1-inch strip from your puff pastry sheet (store-bought or made by hoof, depending on time and sense of adventure). Roll the strip into a tight spiral, then stand it upright in the centre of a muffin tin or small tart tray.
Press from the centre outward, pushing the pastry gently (this is key) up the sides until it reaches the top of the tin. Use your heart as well as your hooves. Whisper promises of what you dream of as you shape it. Make it with love, not logic.
STEP 3: Cook the Custard
Gather your already measured milk, flour, sugar, vanilla extract, egg yolk, cinnamon, and lemon zest – like old friends, waiting to be reunited.
In a bowl, whisk the egg yolk and sugar until smooth, sunny, and, of course, yellow. Add in the flour, cinnamon, lemon zest, and vanilla. Now pour in your milk and whisk again to keep everyone happy. We can’t have them falling out just yet.
Pour this magical mixture into a pan and cook over a medium heat, stirring gently (this is key) for about 3-5 minutes. You want it warm and creamy, not porridge-y.
Watch closely and when the first bubbles rise to say hello, count to ten (in Portuguese: um, dois, três, quatro, cinco, seis, sete, oito, nove, dez) then take it off the heat.
STEP 4: Pour and Splatter
Let the custard rest. It’s been working hard. You have too. Take a breath and blow gently on it to cool. With a confident wrist, pour the custard into your pastry cup. Francisco recommends pouring from a giraffe-sort-of-height (or at least a few inches above yours). You could even stand on a chair if you dare = more mess, more fun. Let it rain custard.
Fill each cup about 3/4 full to leave some space at the top. Overfill, and you’ve got a custard volcano on your hooves. Delicious, but not for today’s task.
Tip if making more than one: Whisper a kind word to each as you go. Let them know you’re right behind them.
STEP 5: Bake and Wait
Preheat your oven to the hottest it will go - ideally 250°C / 480°F / Gas Mark 9. Yes, really. The hotter, the better. We need those blistered tops to look like a giraffe’s coat!
Pop the tin in and set a timer for 20 minutes. But we’re not resting – why not use the time to call someone you love and see how they’re spending their 20 minutes? With the crackle of pastry as your soundtrack, it’s the perfect moment to say something you’ve been meaning to say.
Francisco lives with his Avó, and during this part, they always share a dance in the kitchen to some Fado together. It’s tradition, and might just be their secret ingredient.
Whatever you choose to do, don’t wander too far. The safari is nearly over.
STEP 6: Cool, Sprinkle, Enjoy
When the timer goes off, don’t panic. No sudden moves or loud noises – they can sense fear (believe me). Take the tin out gently, like you’re carrying a newborn. Be kind, be calm, but be confident. Let them cool slightly before trying to remove them. Coax them out with soft words (and a blunt instrument). If they don’t budge, it’s okay. They’re just shy. Wouldn’t you be? Sprinkle with cinnamon or sugar if the moment calls for it.
When you take that first bite, hot, flaky, and creamy, remember: you did this. You, your hooves, and your heart. You never forget your first pastel.
Eat alone or share with someone you love. Maybe even with your Avó.
Every pastel has a story, and so does Francisco.
Thank you for baking a little magic with him. Now, go clean your kitchen. Custard can hide in places you didn’t know existed.
Francisco de Nata is running at Underbelly Bristo Square (Daisy) from July 30th-August 24th, 10:15pm. Tickets here
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