The perfect scenario - Natas from heaven

Taking on a taste challenge is not something to be done too casually.  You need a framework in which to operate or it's hard to compare and contrast what is going on.   Let's not forget cake is a very serious business :)

Just in case you want to try your own taste challenge, here's the model I use....

1. Receive with thanks - In whatever condition or temperature the nata is served, take it with thanks.  It is served, and sampled as is.  Do not select, or change or fashion the sample.
2. Canela or not - The first bite always without.  Up to 50% with.  Cinnamon is lovely, but it can really change the sample.
3. Coffee? - for a true sample the coffee must be kept away from the nata.  The bitterness of the bean changes things, particularly if the nata is oversweet.
4. Alone or with company - I really don't mind, but I have to say cake for me is a team sport :)

When I am sampling, I like to make a note on whether the nata was warm or room temperature, I also like to note observations around the pastry, the custard, the surface of the nata (sometimes more burnt) and the smell.  I also like to note the price and make a judgement on whether it has been a value for money experience. 

For me the perfect scearnio is a nata that is:

• directly received from the oven
• crispy, flakey, slightly greasy pastry for the outer case
• Deep dish (not shallow)
• a warm, slightly runny custanrd
• Light burning to the surface
• Dusted with fresh Canela
• Costs less than 1 euro 50 cents.

Everyone thinks about these things differntly of course.  This is just how I like it!

League table of experiences to follow soon.

Stew