Pastel de Nata
Lisbon, Portugal
Flaky laminated pastry filled with warm egg custard, scorched on top.
Why locals eat it
Linked to monastic baking in the Belém area; recipes vary widely between bakeries.
Local tip
Dust with cinnamon, eat standing at the counter, and drink an espresso with it.
Typically made with
puff pastry, egg yolk, milk, sugar, cinnamon. Recipes vary — always check with the vendor if you have allergies.