Pastéis de Nata

Ingredients

• 120 g Puff Pastry
• 150 ml Whole Milk
• 1 pcs Lemon
• 1 pcs Cinnamon Stick
• 85 g Sugar
• 45 ml Water
• 15 g All Purpose Flour
• 3 pcs Egg Yolks
• 1 tsp Unsalted Butter
• 0.25 tsp Ground Cinnamon

Method

1. Heat the oven to very high heat and place a metal baking sheet on the top rack so the pastry for {puff_pastry} starts crisping the moment it hits the hot surface.
2. Lightly butter two muffin wells with {unsalted_butter}, then cut and press {puff_pastry} into the wells, pushing it up the sides with damp fingers so the shells stay thin and even.
3. Warm {whole_milk} with strips of {lemon} peel and {cinnamon_stick} over medium heat in a small saucepan for a gentle few minutes, until steamy and fragrant but not boiling.
4. Bring {sugar} and {water} to a brisk boil in a small saucepan over medium-high heat without stirring, and cook until the bubbles look slightly thicker and glossy.
5. Whisk {all_purpose_flour} smooth with a little warm infused {whole_milk}, then whisk in the remaining infused {whole_milk}; this prevents lumps and keeps the custard silky.
6. Strain out the peel and {cinnamon_stick}, then whisk the hot {sugar} syrup into the milk base. Let it cool briefly, whisk in {egg_yolks} until smooth and glossy, and avoid whipping in air so the tops blister instead of puffing.
7. Pour the custard into the prepared {puff_pastry} shells, leaving a little room at the top so the centers can rise and settle evenly in the heat.
8. Set the tin on the hot baking sheet and bake on the top rack until the pastry is deeply golden and the custard is set at the edges with dark blistered spots on top.
9. Cool the tarts briefly so the custard settles, then unmold and dust with {ground_cinnamon} while still warm for the classic finish.