Pastéis de Nata

Pastry

• 320 g puff pastry

Custard

• 240 ml milk
• 60 ml double cream (optional)
• 180 g sugar
• 100 ml water
• 6 egg yolks
• 35 g all-purpose flour
• 1 cinnamon stick
• 1 strip lemon peel
• 1 tsp vanilla extract (optional)

To serve

• ground cinnamon

1. 1
   Preheat the oven to its absolute maximum (260-280°C / 500-540°F) with a heavy baking sheet on the top shelf. Lightly grease a 12-cup muffin tin.
2. 2
   Unroll the cold puff pastry on the counter. Brush lightly with water, roll it up tightly into a log, then slice into 12 even pinwheels.
3. 3
   Press each pinwheel cut-side down into a muffin cup, then use a wet thumb to push the pastry up the sides into a thin even shell. Chill while you make the custard.
4. 4
   In a small saucepan combine sugar, water, cinnamon stick, and lemon peel. Bring to a simmer and cook until the syrup reaches 105°C / 220°F (the 'thread' stage). Remove from heat and let infuse.
5. 5
   In a second saucepan, whisk the flour into a few tablespoons of cold milk to form a smooth slurry. Whisk in the remaining milk and the cream.
6. 6
   Cook over medium heat, whisking constantly, until the mixture thickens and just starts to bubble — 3-4 minutes. Remove from heat.

   Timer: 4 min
7. 7
   Discard the cinnamon stick and lemon peel, then pour the hot syrup in a slow stream into the milk mixture, whisking continuously. Let cool for 5 minutes.

   Timer: 5 min
8. 8
   Whisk the egg yolks (and vanilla if using) in a bowl. Slowly drizzle the warm custard into the yolks while whisking, then strain the finished custard through a fine sieve.
9. 9
   Fill each pastry shell three-quarters full with the custard.
10. 10
    Bake directly on the preheated tray for 8-12 minutes — until the pastry is deep golden and the tops are scorched with dark caramel spots. The custard should still wobble in the centre.

    Timer: 10 min
11. 11
    Cool in the tin for 5 minutes, then transfer to a rack. Eat while still warm, dusted with ground cinnamon.

    Timer: 5 min