Pastéis de nata,
all day long.

Born in a monastery, baked here every morning

Before 1837 the monks of the Mosteiro dos Jeronimos in Belem starched their habits with egg white, which left them yolks by the bucket. What they baked with those yolks — a shell folded over and over until it shatters, a custard of yolk, sugar and cream, and an oven run hot enough to blister the top black — is the pastel de nata. We make ours the same way: the dough laminated by hand, the tins pressed one at a time, the deck oven furious, the tray out at eleven minutes.