Pastéis de Nata (Portugal)

Preparation

1. 1

   Take the puff pastry out of the fridge 10 minutes before using it so it's easier to work with, then unroll it on a floured counter.

2. 2

   Roll it up tightly into a firm log lengthwise, then cut it into slices about 2 cm thick.

3. 3

   Flatten each slice by hand or with a rolling pin into a disc, place it in the bottom of a muffin tin and press the pastry up the sides to form a thin, even little shell.

4. 4

   Heat the milk with the cinnamon stick and lemon zest until simmering, then remove from the heat and let it infuse for 10 minutes to flavour the milk well.

5. 5

   In a bowl, whisk the egg yolks with the sugar and flour until smooth, then pour in the strained infused milk little by little while whisking constantly, to avoid cooking the eggs.

6. 6

   Return everything to the saucepan and thicken over low heat for 2-3 minutes, stirring constantly, until you get a coating custard, then divide it among the pastry shells, filling them three-quarters full (it will puff up a little more while baking).

7. 7

   Bake at the highest temperature your oven can reach (ideally 250°C, or even higher under the grill setting) for 12-15 minutes: this very high heat, typical of pastéis ovens, is what creates the characteristic caramelised dark spots on top while keeping the custard creamy inside.

8. 8

   Let cool for 5 minutes before gently unmolding, and serve warm, dusted with cinnamon if you like.