Pastel de Nata Blondies
A fusion dessert bar built on a buttery brown-butter blondie base, topped with a thick, silky cinnamon-and-lemon custard that’s baked and then broiled until it develops the deep, blistered, dark caramelised spots of a classic pastel de nata, cut into thick squares once fully set. Par-baking the blondie base before the custard ever goes on top is the technique this whole bar depends on — a fully raw base under a wet custard layer would never finish cooking through in the same window the custard needs, the same par-bake-then-top principle used elsewhere in this collection whenever a baked base has to support a second, wetter layer without turning gummy underneath it. Thickening the custard with cornstarch rather than flour alone, and finishing it with cream as well as milk, is what lets it set into a genuinely sliceable layer rather than the thinner, wobblier custard a tart shell can support. Broiling only at the very end, after the custard has mostly set in the oven, is what builds those deep, dark, pastel-de-nata-style spots without scrambling the custard underneath. The payoff is a bar with real structural contrast — a dense, buttery blondie base under a thick, silky custard marked with deep caramelised spots, sliced clean into squares.
Prep Time : 35 min
Cook Time : 40–45 min
Servings : 9
35 min
40–45 min
9
Ingredients
For the Blondie Base
• 115g unsalted butter — this one on Amazon
• 150g light brown sugar — this one on Amazon
• 1 large egg
• 5ml vanilla extract — this one on Amazon
• 130g all-purpose flour — this one on Amazon
• 3g baking powder
• 2g fine sea salt
For the Custard Topping
• 300ml whole milk
• 120ml heavy cream
• 1 cinnamon stick
• 1 strip lemon peel, no white pith
• 150g granulated sugar
• 35g cornstarch
• 5 large egg yolks
• 1 whole egg
• 5ml vanilla extract
• 2g fine sea salt
For Finishing
• Ground cinnamon, for dusting, optional
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Directions
- Prepare the Pan
Line a 20cm / 8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy lifting once the bars have fully set. Preheat the oven to 175°C. The parchment overhang matters more here than in most baked goods, since this bar needs to be lifted whole from the pan once fully set and chilled — cutting directly in the pan risks scratching it and makes clean, even squares harder to achieve. - Brown the Butter
Melt the butter in a light-coloured saucepan over medium heat. Continue cooking, swirling occasionally, until it foams, then turns golden, then develops small brown flecks and a nutty aroma, 4–6 minutes total. Remove from the heat immediately once it smells nutty and pour into a heatproof bowl to stop the cooking. Let cool for 10 minutes until just warm. Browning the butter here does real work for a base that’s otherwise fairly simple — those toasted milk solids add a depth of flavour a plain melted butter blondie wouldn’t have, which matters given how much of this bar’s flavour identity sits in the custard layer above it. - Make the Blondie Batter
Whisk the brown sugar into the warm browned butter until combined. Whisk in the egg and vanilla until smooth. Add the flour, baking powder, and salt, and fold just until no dry streaks remain. Do not overmix. The batter should be thick and glossy. Spread it evenly into the prepared pan, pressing gently into the corners. Folding rather than beating the dry ingredients in protects this base from turning tough — the same restraint that governs any batter meant to stay tender rather than developing significant gluten. - Par-Bake the Base
Bake the blondie base for 12–15 minutes, until the edges are just set and the centre still looks slightly underdone and pale. Remove from the oven. Do not fully bake it at this stage. This base needs to finish cooking under the custard, not before it. This par-bake exists specifically to give the base enough structure to hold the custard poured on top without seeping through, while leaving it underdone enough that it finishes cooking through in the same window the custard needs, rather than baking twice as long and drying out. - Infuse the Milk and Cream
While the base par-bakes, combine the milk, cream, cinnamon stick, and lemon peel in a saucepan. Heat gently over medium-low heat until steaming but not boiling. Remove from the heat and let steep for 10–15 minutes. Strain out the cinnamon and lemon peel before using. This gentle infusion draws the cinnamon and lemon’s aromatic oils into the dairy without ever reaching a full boil, which would risk scalding the milk and pushing those flavours toward something harsher than this bar’s subtle background aroma calls for. - Build the Custard
In a bowl, whisk the sugar and cornstarch together until no lumps remain. Add the egg yolks and whole egg, whisking until smooth and slightly pale. Slowly pour in the warm strained milk and cream, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, for 3–5 minutes, until it thickens slightly to a pourable, custard-like consistency. Do not let it come to a full simmer or boil. Remove from the heat, stir in the vanilla and salt, and strain through a fine sieve into a jug. The combination of cornstarch and a light stovetop thickening, rather than a pure raw egg custard baked from cold, is what gives this topping enough body to set into a genuinely sliceable layer once baked — a thinner, unthickened custard would never hold its shape once the bars are cut into squares. - Assemble and Bake
Pour the warm custard evenly over the par-baked blondie base while the base is still warm. Return to the oven at 175°C and bake for 20–25 minutes, until the custard is mostly set with only a slight wobble in the very centre. Pouring the custard onto the still-warm base, rather than a fully cooled one, helps the two layers bond slightly at the seam rather than sitting as two entirely separate textures once sliced. - Broil for the Signature Spots
Switch the oven to broil on high, or increase to its highest setting. Broil the bars for 3–6 minutes, watching constantly, until deep, dark, caramelised spots form across the custard’s surface, similar to a classic pastel de nata. Rotate the pan if your broiler heats unevenly. Remove the instant you have good colour. This stage moves fast and can go from perfectly spotted to burnt in under a minute. Broiling only at this final stage, after the custard has already mostly set in the oven’s gentler heat, is what allows those dark, blistered spots to develop on the surface without the intense direct heat scrambling the custard underneath. - Cool and Set Fully
Let the bars cool in the pan at room temperature for 1 hour, then refrigerate for at least 2 hours, ideally overnight, before lifting out and slicing. Use the parchment overhang to lift the whole slab onto a cutting board. Slice into 9 even squares using a sharp knife, wiping the blade clean between cuts. This full chill is what allows the custard layer to finish setting into something genuinely sliceable — cutting into it while still warm, however set it looks, produces messy, collapsing squares rather than the clean-edged bars this dessert is built around.
*Notes :
- The relationship between the par-baked base and the custard poured on top is worth understanding as a genuine timing calculation rather than an arbitrary two-step process. A fully baked blondie base under a wet custard layer would risk drying out further during the custard’s own bake time, while a completely raw base would never finish cooking through in that same window. Par-baking to just-set-but-pale is the calibration that lets both layers reach doneness together.
- Thickening the custard on the stovetop with cornstarch, rather than relying purely on eggs baked from a raw, poured state, is a meaningful departure from how a classic pastéis de nata custard is built. That extra body is specifically what allows this topping to hold together as a sliceable layer once cut into squares — a thinner, purely egg-set custard suited to a tart shell would be far too loose to survive being cut into bars and lifted by hand.
- The broiling stage’s brief, closely watched window deserves the same respect given to it elsewhere in this collection wherever direct, extreme heat is used to build caramelised colour. The custard is already largely set by the time the broiler comes on, which protects it from scrambling, but the sugars on its surface can still move from beautifully spotted to burnt within moments — stepping away, even briefly, during this stage is the most common way to lose a otherwise well-executed batch.
- The full chilling period before slicing is not a formality here. This bar’s custard layer needs real time at cold temperature to finish setting into something firm enough to hold a clean-edged square shape. Cutting into it too early, even if the surface looks fully set, risks the custard collapsing or smearing rather than slicing cleanly — the overnight option specifically produces the cleanest, most photogenic squares.
Why This Recipe Works
This recipe works because the two layers are built and timed specifically to finish together: the blondie base is deliberately par-baked rather than fully cooked, leaving it to finish alongside the custard rather than drying out under a second bake.
The custard itself is thickened on the stovetop for real body, poured warm onto the warm base so the two layers bond slightly, and finished under a closely watched broiler only once it’s already mostly set, which is what allows the signature dark, caramelised spots to develop without scrambling the custard beneath them.
A full chill before slicing is what turns a good-looking pan into genuinely clean, sliceable squares.
Ingredient Breakdown
Browned Butter
The base’s flavour foundation — toasted milk solids add real depth to a blondie base that would otherwise read as fairly simple next to the custard on top.
Par-Baked Blondie Layer
The structural base — deliberately underdone before the custard is added, timed to finish cooking in the same window as the topping.
Cornstarch-Thickened Custard
The topping’s defining texture — gives the custard enough body to hold as a genuinely sliceable layer, unlike a thinner tart-style custard.
Cinnamon-and-Lemon Infused Dairy
The custard’s aromatic base — gently steeped rather than boiled, echoing the classic pastéis de nata flavour profile.
Final Broiling Stage
The signature finishing technique — builds the dark, caramelised, pastel-de-nata-style spots only once the custard is already mostly set.
Flavor Structure Explained
This blondie follows a layered balance model:
- Rich nutty foundation (browned butter blondie base)
- Silky sweet centre (cornstarch-set custard)
- Warm aromatic depth (cinnamon, lemon)
- Deep caramelised finish (broiled custard surface)
The browned butter blondie base defines the bottom layer with rich, nutty, faintly caramel flavour from the toasted milk solids. Above it, the silky, cornstarch-set custard delivers the bar’s central sweetness in a genuinely sliceable, creamy layer. Cinnamon and lemon peel, infused into the custard’s dairy, contribute warm, subtle aromatic depth that echoes classic pastel de nata flavour. The broiled, deeply caramelised surface finishes each square with a darker, slightly bittersweet contrast against the custard’s clean sweetness beneath.
Common Mistakes to Avoid
- Fully Baking the Blondie Base Before Adding Custard – This risks the base drying out further during the custard’s own bake time. Always par-bake it to just-set-but-pale first.
- Using an Unthickened, Purely Egg-Based Custard – This won’t hold together as a sliceable layer once cut into squares. Always thicken it on the stovetop with cornstarch first.
- Broiling Too Early, Before the Custard Has Set – This risks scrambling the custard under intense direct heat. Always let it mostly set in the oven’s regular heat first.
- Walking Away During the Broiling Stage – The custard’s surface can move from perfectly spotted to burnt within moments. Always watch it constantly and remove at the first sign of good colour.
- Slicing Before the Bars Are Fully Chilled – Warm custard collapses and smears rather than cutting cleanly. Always chill for at least 2 hours, ideally overnight, before slicing.
Variations
Extra-Spiced Version
Add a small pinch of ground nutmeg to the custard alongside the cinnamon for a more pronounced warm spice note.
Orange Peel Version
Substitute a strip of orange peel for the lemon peel in the custard infusion for a slightly sweeter, more floral citrus note.
Smaller Bites
Cut into 16 smaller squares instead of 9 for a more bite-sized, party-friendly portion.
Salted Version
Finish the broiled bars with a light scatter of flaky sea salt alongside the traditional dusting of cinnamon for a sweet-salty contrast.
Storage & Make-Ahead
The custard can be made a few hours ahead and refrigerated in a covered container; whisk again before pouring onto the base, as it may thicken further on standing.
Fully baked and set blondies can be refrigerated in an airtight container for up to 4 days.
Bring squares to room temperature for about 20–30 minutes before serving for the best texture contrast between the custard and the base.
This dessert is not well suited to freezing, as the custard layer’s texture can become watery once thawed.
Frequently Asked Questions
Why does the blondie base need to be par-baked instead of fully baked before the custard goes on?
A fully baked base would risk drying out further during the custard’s own time in the oven, while a completely raw base wouldn’t finish cooking through in that same window. Par-baking to just-set-but-pale is what lets both layers reach doneness together.
Why is the custard thickened on the stovetop instead of baked purely from a raw, poured state like a classic tart custard?
This bar needs to be cut into clean, sliceable squares and lifted by hand, which a thinner, purely egg-set custard couldn’t survive. Thickening it first with cornstarch gives it the body needed to hold together once sliced.
Why broil only at the very end, rather than baking the whole thing under the broiler?
The custard needs to be mostly set before it meets that intense, direct heat, or it risks scrambling. Broiling only once the custard is already largely baked through is what allows the signature dark spots to develop on the surface safely.
Why does this need to chill for several hours, ideally overnight, before slicing?
The custard layer needs real time at cold temperature to fully firm up into something that holds a clean square shape. Cut too early, even if the surface looks set, it tends to collapse or smear rather than slice cleanly.
How is this different from classic Portuguese custard tarts?
Portuguese Custard Tarts (Pastéis de Nata) use the same cinnamon-lemon custard and the same broiled, dark-spotted finish, but set individually in small, flaky puff pastry shells rather than over a single blondie base — this version is a bar-format fusion inspired by that same signature caramelised custard. Flan Round Cake is also worth exploring if you enjoy this kind of silky, egg-based custard dessert, though it’s built around a full water-bath flan with a separate caramel sauce rather than a blondie base.
Nutrition Facts
( per serving )
Calories
~340 kcal
Protein
6 g
Fat
18 g
Carbs
38 g
Calories
~340 kcal
Protein
6 g
Fat
18 g
Carbs
38 g
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Pastel de Nata Blondies
Ingredients
Method
- Line a 20cm / 8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy lifting once the bars have fully set. Preheat the oven to 175°C. The parchment overhang matters more here than in most baked goods, since this bar needs to be lifted whole from the pan once fully set and chilled — cutting directly in the pan risks scratching it and makes clean, even squares harder to achieve.
- Melt the butter in a light-coloured saucepan over medium heat. Continue cooking, swirling occasionally, until it foams, then turns golden, then develops small brown flecks and a nutty aroma, 4–6 minutes total. Remove from the heat immediately once it smells nutty and pour into a heatproof bowl to stop the cooking. Let cool for 10 minutes until just warm. Browning the butter here does real work for a base that’s otherwise fairly simple — those toasted milk solids add a depth of flavour a plain melted butter blondie wouldn’t have, which matters given how much of this bar’s flavour identity sits in the custard layer above it.
- Whisk the brown sugar into the warm browned butter until combined. Whisk in the egg and vanilla until smooth. Add the flour, baking powder, and salt, and fold just until no dry streaks remain. Do not overmix. The batter should be thick and glossy. Spread it evenly into the prepared pan, pressing gently into the corners. Folding rather than beating the dry ingredients in protects this base from turning tough — the same restraint that governs any batter meant to stay tender rather than developing significant gluten.
- Bake the blondie base for 12–15 minutes, until the edges are just set and the centre still looks slightly underdone and pale. Remove from the oven. Do not fully bake it at this stage. This base needs to finish cooking under the custard, not before it. This par-bake exists specifically to give the base enough structure to hold the custard poured on top without seeping through, while leaving it underdone enough that it finishes cooking through in the same window the custard needs, rather than baking twice as long and drying out.
- While the base par-bakes, combine the milk, cream, cinnamon stick, and lemon peel in a saucepan. Heat gently over medium-low heat until steaming but not boiling. Remove from the heat and let steep for 10–15 minutes. Strain out the cinnamon and lemon peel before using. This gentle infusion draws the cinnamon and lemon’s aromatic oils into the dairy without ever reaching a full boil, which would risk scalding the milk and pushing those flavours toward something harsher than this bar’s subtle background aroma calls for.
- In a bowl, whisk the sugar and cornstarch together until no lumps remain. Add the egg yolks and whole egg, whisking until smooth and slightly pale. Slowly pour in the warm strained milk and cream, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, for 3–5 minutes, until it thickens slightly to a pourable, custard-like consistency. Do not let it come to a full simmer or boil. Remove from the heat, stir in the vanilla and salt, and strain through a fine sieve into a jug. The combination of cornstarch and a light stovetop thickening, rather than a pure raw egg custard baked from cold, is what gives this topping enough body to set into a genuinely sliceable layer once baked — a thinner, unthickened custard would never hold its shape once the bars are cut into squares.
- Pour the warm custard evenly over the par-baked blondie base while the base is still warm. Return to the oven at 175°C and bake for 20–25 minutes, until the custard is mostly set with only a slight wobble in the very centre. Pouring the custard onto the still-warm base, rather than a fully cooled one, helps the two layers bond slightly at the seam rather than sitting as two entirely separate textures once sliced.
- Switch the oven to broil on high, or increase to its highest setting. Broil the bars for 3–6 minutes, watching constantly, until deep, dark, caramelised spots form across the custard’s surface, similar to a classic pastel de nata. Rotate the pan if your broiler heats unevenly. Remove the instant you have good colour. This stage moves fast and can go from perfectly spotted to burnt in under a minute. Broiling only at this final stage, after the custard has already mostly set in the oven’s gentler heat, is what allows those dark, blistered spots to develop on the surface without the intense direct heat scrambling the custard underneath.
- Let the bars cool in the pan at room temperature for 1 hour, then refrigerate for at least 2 hours, ideally overnight, before lifting out and slicing. Use the parchment overhang to lift the whole slab onto a cutting board. Slice into 9 even squares using a sharp knife, wiping the blade clean between cuts. This full chill is what allows the custard layer to finish setting into something genuinely sliceable — cutting into it while still warm, however set it looks, produces messy, collapsing squares rather than the clean-edged bars this dessert is built around.