Pastel de Nata

Ingredients

• 250 g Puff pastry
• 250 ml Whole milk
• 30 g All-purpose flour
• 150 g Granulated sugar
• 75 ml Water
• 1 Cinnamon stick
• 1 strip Lemon peel
• 4 Egg yolks
• 0.5 tsp Vanilla extract(optional)

Instructions

1. 1

   Preheat your oven to its highest setting, ideally 250-275°C (480-525°F).

2. 2

   Roll the puff pastry into a tight log and cut into 12 even discs. Press each disc into a muffin tin or tart mold, pushing the dough up the sides.

3. 3

   In a small bowl, whisk 50ml of milk with the flour until smooth.

4. 4

   In a saucepan, bring the remaining milk, cinnamon stick, and lemon peel to a boil. Remove from heat and whisk in the flour mixture.

5. 5

   In another pan, boil the sugar and water until it reaches 100°C (212°F) or forms a thin syrup. Gradually whisk the syrup into the milk mixture, then strain to remove the cinnamon and lemon.

6. 6

   Once the mixture is warm (not hot), whisk in the egg yolks until smooth.

7. 7

   Pour the custard into the pastry shells, filling them about 3/4 full.

8. 8

   Bake for 10-12 minutes until the pastry is golden and the custard has dark brown charred spots on top.

9. 9

   Cool slightly and serve warm, optionally dusted with cinnamon and powdered sugar.