We were not in Lisbon very long but did cover a lot of ground. We arrived around noon. It was quite the view coming into the City as you can see from the photos. Being on the port side, from our room we weren't able to see too much until we came to Lisbon.
Shore Excursion - Lisbon by Tram & Coach - 1:45 to 5:15 pm
As it says this tour was by Tram & Coach. The coach drove us around parts of town for a while and then took us to the Tram station. The trams are very old and similar in idea to the ones in San Francisco. There are ten new articulated trams operating which were introduced in 1995. The one we were on is known as a remodelados. There are nine Carris models in service which were built between 1936 and 1947. The depot where we got on has been in existence since before electric trams in 1901.
The streets are very narrow and hilly. We certainly couldn't have walked all the places we saw. The real treat of the trip was the sampling of Port wine which was very good. Then came the sweet! Pasteis de Nata - the recipe appears below. We made the people walking on the streets jealous by waving our glasses of Port at them. The young lady who was serving was very generous. She said she had 4 bottles of port on the Tram.
We set sail for Ponta Delgada at about 5:30pm. A lot of the tour buses were a bit late so we cut it fine. A sea day tomorrow! In the evening we saw Comedian Cary Long in the Explorers' Lounge. He was very funny. He was especially good when he was poking fun at the women for their packing - he says we all have a packing room which is in use for at least a month before a trip. Maureen was only able to use a shelf!
Pasteis de Nata
1 cup milk
3 tablespoons cornstarch
1/2 vanilla bean (we learned from the Chef that a vanilla bean can be rinsed, dried and reused)
1 cup white sugar
6 egg yolks
1 (17.5 ounce) package frozen puffed pasty, thawed
Preheat oven to 375 degrees F (190 degrees C.) Lightly grease 12 muffin cups and line bottom and sides with puff pastry.
In a saucepan, combine milk, cornstarch, sugar and vanilla. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot milk mixture into egg yolks. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened. Remove vanilla bean.
Fill pastry-lined muffin cups with mixture and bake in preheated oven for 20 minutes, or until crust is golden brown and filling is lightly browned on top. Dust with a little cinnamon and icing sugar and serve.