Home cooking attempt — Pastel de Nata from scratch

I spent an afternoon making Pastel de Nata from scratch following a traditional recipe. Getting bacalhau salt cod right was the main challenge — it's not as straightforward as it looks. The smoky and robust result was rewarding once I got it right.

pastéis de nata originated in Belém monastery in the 18th century. I served it with Sagres beer as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Pastel de Nata yourself gives you a new appreciation for what goes into it at a restaurant.