Pastéis de Nata

Preparation

Step 1: Form the shells

Preheat oven to 250°C (480°F), fan if possible.

Roll the puff pastry into a tight log, then slice into 12 rounds about 2 cm thick.

Press one round into each muffin cup with the spiral visible, then use your thumbs to spread it out and up the sides into a cup shape.

Step 2: Make the custard

Heat the milk with cream, lemon zest, and cinnamon stick to a gentle simmer, then steep 10 minutes.

In a bowl, whisk the yolks, sugar, and flour together.

Strain the hot milk over the yolks while whisking, then return to low heat and cook 2 minutes until lightly thickened.

Step 3: Fill and bake

Fill each pastry shell three-quarters full with the cooled custard.

Bake 12-15 minutes, watching closely — the custard should develop dark caramelized spots on top.

At this high heat the pastéis will puff and brown very fast.

Step 4: Serve

Remove from the oven and let cool 5 minutes before carefully unmolding.

Serve warm, dusted with ground cinnamon and/or powdered sugar to taste.

Ideally eaten same day — the pastry loses its crispness in storage.