Pastel de nata (custard tart)
A flaky pastry tart filled with egg custard baked until scorched on top, dusted with cinnamon.
Well-cooked hot dish
Ingredients
- puff pastry
- milk
- egg yolks
- sugar
- flour
- lemon peel
- cinnamon
How it is prepared
The custard is cooked, poured into pastry cases and baked in a very hot oven for 12–15 minutes.
Food safety with low immunity
- Eggs should be fully cooked, with firm whites and yolks.
- Use only pasteurised milk, yoghurt, cream and cheese.
How to prepare it during treatment
The custard is cooked and then baked again, so it is usually suitable. Eat fresh or refrigerate for 1–2 days; use pasteurised milk.
Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →
Storage
Store in a dry, airtight container. If you see any sign of mould, throw the whole item away.
Reheating
Can be warmed briefly in an oven or toaster.
Symptoms it may suit
- Low appetite. Gives a lot of energy and protein in a small portion — can help when appetite is low.
- Weight loss. Energy-dense and easy to enrich (oil, cheese, yoghurt) — can help with weight loss.
These are general observations: what suits you can change from day to day.
Treatment phases
- Before treatmentmay suit
- During a coursemay suit
- Low counts (neutropenia)Freshly cooked and hotmay suit
- Between coursesmay suit
- After treatmentmay suit
Phase notes are general. During low counts, follow only your care team’s food rules.
If you have other conditions
- Diabetes, Obesity. A sweet dish. With diabetes or weight concerns, discuss portion size with your team.
- Heart disease, Obesity, Liver disease, Stomach and gut. Can be fatty. With heart, liver or digestive disease, or excess weight, discuss fat content and portions with your team.
- Autoimmune disease, Stomach and gut. Contains wheat (gluten). With coeliac disease and some autoimmune conditions, discuss it with your team.
Nutrition (per 100 g)
Nutrition figures from a reliable source have not been added for this dish yet.
More from this cuisine
Related topics
Food safetyNeutropenic diet (low-microbial diet)PasteurisedCore cooking temperatureLeftoversCross-contamination
Sources
- Centers for Disease Control and Prevention (CDC). Safer Food Choices for People With Weakened Immune Systems
- FoodSafety.gov (U.S. HHS). Cook to a Safe Minimum Internal Temperature
- USDA Food Safety and Inspection Service. Leftovers and Food Safety
- U.S. Food and Drug Administration (FDA). Food Safety for Older Adults and People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases
- Food Standards Agency (UK). Chilling
- World Health Organization (WHO). Five keys to safer food manual
- Memorial Sloan Kettering Cancer Center. Food Safety During Cancer Treatment
- National Cancer Institute (NCI). Eating Hints: Before, during, and after Cancer Treatment
- BMJ Supportive & Palliative Care, 2019. Neutropenic diets to prevent cancer infections: updated systematic review and meta-analysis
- U.S. Department of Agriculture (USDA). FoodData Central — Food and Nutrient Database for Dietary Studies (FNDDS)