Author: Marta Ferreirinha

If you’ve ever baked or bought a pastel de nata and noticed dark spots on the surface, you’re not alone in asking: “Are these burnt? Are dark spots on pastel de nata safe?”

We’d like tous explain – clearly and confidently.

What are the dark spots on a pastel de nata?

The dark spots you see on top of the custard aren’t a flaw. They’re a sign that the pastel was baked traditionally, at very high temperatures (around 300 °C). This heat allows the pastry to puff and the custard to set properly, while also creating caramelisation on the surface.

These dark marks are natural and expected. They’re not a mistake – they’re part of the pastry’s identity.

The role of the Maillard reaction

So, are dark spots on pastel de nata safe?

Yes, absolutely! These marks are the result of the Maillard reaction, a natural chemical reaction between sugars and proteins under high heat. It’s what gives crusty bread its golden colour and seared meat its savoury aroma.

In pastel de nata, the same process creates richness, colour, and that slightly toasted top that fans of the pastry love.

What about concerns in Japan?

In Japan and some other markets, there’s a cultural sensitivity around food that appears “burnt”, often linked to health concerns such as acrylamide formation. While awareness of food safety is always a good thing, in this case, it can confuse.

That’s why it’s important to explain that these dark spots are not burnt residue, nor do they make the product unsafe. They’re a natural, harmless result of traditional baking.

If you’re introducing pastel de nata to a new audience, clear product education helps avoid misinterpretation and builds confidence.

What a well-baked pastel should look like

A pastel de nata that comes out of the oven pale and spotless might look cleaner, but it’s likely underbaked, missing depth of flavour and the characteristic caramelisation.

On the other hand, a pastel with light golden colour and dark spots on top has likely been:

• Baked at the correct temperature;
• Cooked long enough to create proper texture;
• Finished with the flavour notes that make this pastry so distinctive

So yes, those dark spots are exactly what you want.

Dark spots on pastel de nata are not a defect, nor a health risk. They’re a natural outcome of high-heat baking and a hallmark of authenticity. Understanding and communicating this detail is essential, especially when introducing the product to new consumers.

For professionals: what to tell your customers

If you’re a distributor, coffee shop owner, or retailer introducing pastel de nata to your market, it’s worth training your staff to answer questions about the visual aspect of the custard.

Let customers know:

• The dark spots are natural and safe;
• They indicate quality, not error;
• They’re part of the pastry’s heritage.

A small explanation can go a long way in building trust and appreciation for one of Portugal’s most iconic desserts.

Still have questions about pastel de nata or this topic?

Check our FAQs or send us a message – we’ll be happy to help.

There’s a common belief that frozen pastries can’t compare to fresh ones. And when it comes to a delicate, iconic product like pastel de nata, this assumption can be even stronger.

But here’s the truth: a frozen pastel de nata can be exceptional – yes, a frozen pastel de nata.

Let’s separate myth from fact.

Myth #1: “Frozen means lower quality.”

Not necessarily. What matters is how the pastel de nata is frozen. At BY Foods, we use ultra-freezing technology that brings the product to extremely low temperatures in a very short time.

This process:

• Preserves the texture and structure of the pastry;

• Locks in the creaminess and flavour of the custard;

• Avoids ice crystals that would affect the final product.

The result? A pastel de nata that, when baked correctly, is indistinguishable from a freshly made one.

Myth #2: “The custard tart won’t taste the same after freezing.”

Taste depends on two things: the quality of the original product and how it’s stored and handled. If the pastel de nata was made with high-quality ingredients and frozen immediately at the right temperature, the taste will be preserved.

Our custard is made with fresh milk, eggs, and natural ingredients – no preservatives or artificial flavours – and frozen at peak quality. What you bake is exactly what was made.

Myth #3: “Frozen pastéis de nata are just for mass production.”

Not at all. Frozen pastéis de nata offer an advantage to boutiques, restaurants, and hotel kitchens that want to serve high-quality pastry without needing an in-house pastry chef.

With a frozen product, you:

• Minimise waste (you only bake what you need);

• Ensure consistent results;

• Save time and labour;

• Offer an authentic Portuguese experience anywhere in the world.

The benefits of frozen done right

Freezing isn’t a compromise. It’s a logistical and culinary solution.

For international partners, it’s often the only way to ensure:

• Stable product supply;

• Quality consistency across locations;

• Food safety and traceability;

• Flexible stock management.

What to look for in a good frozen pastel de nata

If you’re buying frozen, make sure:

• The product is deep-frozen, not just “frozen”;

• There’s no thawing between production and delivery;

• Instructions for baking (oven or air fryer) are clear and tested;

• The company offers technical support or training to partners.

At BY Foods, through our brand Nata Pura, we’ve invested heavily in our freezing process because we know it’s not just about transport – it’s about experience.

The idea that frozen pastel de nata is “second-best” simply doesn’t hold up when the process is done right.
It’s not a shortcut but a controlled, efficient way to share the product globally without losing what makes it special.

Got questions about frozen pastel de nata?

Check our FAQs or send us a message – we’ll be happy to help clarify how we preserve quality, flavour, and tradition in every bite.