Authentic Portuguese Pastel De Nata

Instructions

1. 1

   Roll the puff pastry into a tight log and cut into 2cm thick slices; press these into the bottom and up the sides of greased muffin or tart tins.

2. 2

   Whisk the flour with 50ml of the milk until smooth, then bring the remaining milk to a boil with the lemon peel and cinnamon stick.

3. 3

   In a separate saucepan, boil the sugar and water until it reaches 100°C (212°F) to create a simple syrup.

4. 4

   Slowly whisk the hot milk into the flour mixture, then gradually stream in the sugar syrup, discarding the lemon and cinnamon.

5. 5

   Allow the mixture to cool slightly before whisking in the egg yolks until the custard is smooth and golden.

6. 6

   Strain the custard through a fine-mesh sieve and pour into the prepared pastry shells, filling them about 3/4 full.

7. 7

   Bake in a preheated oven at 250°C (480°F) for 10-12 minutes until the pastry is golden and the custard has dark brown charred spots on top.

8. 8

   Cool in the tins for 5 minutes before transferring to a wire rack; serve warm with a dusting of cinnamon.