Pastel de nata

Ingredients8

• puff pastry300 g
• whole milk250 ml
• egg yolks6
• granulated sugar150 g
• all-purpose flour25 g
• cinnamon stick1
• lemon peel1 strip
• vanilla extract1 tsp

Method

1. Heat the milk with the cinnamon stick and lemon peel until just simmering, then remove from the heat and let it infuse for 10 minutes.
2. Whisk the flour with a little of the warm milk to make a smooth paste, then stir it back into the milk and cook briefly until slightly thickened. Discard the cinnamon and lemon.
3. In a separate bowl, whisk the egg yolks with the sugar and vanilla until pale, then slowly whisk in the warm milk mixture.
4. Roll the puff pastry thinly, cut it into rounds, and press each round into a greased muffin tin so the edges rise slightly above the rim.
5. Fill each pastry shell about three-quarters full with the custard.
6. Bake in a very hot oven at 250°C for 12 to 15 minutes, until the pastry is golden and the custard tops are blistered and browned in spots.
7. Cool in the tin for a few minutes, then transfer to a rack. Serve warm or at room temperature, optionally dusted with cinnamon.