Pastéis de Nata

• Puff Pastry1 lb
• Whole Milk2 cups
• Granulated Sugar1.5 cups
• All-Purpose Flour1/4 cup
• Egg Yolks6 large
• Cinnamon Stick1
• Lemon Peel1 strip
• Vanilla Extract1 tsp
• Saltpinch

Steps

1. 1

   Prepare the syrup: In a saucepan, combine sugar, water, cinnamon stick, and lemon peel. Bring to a boil and simmer for 5 minutes. Remove from heat and discard cinnamon and lemon peel.

2. 2

   Prepare the custard base: In a separate bowl, whisk together flour and milk until smooth. Pour this mixture into the hot syrup and whisk constantly over medium heat until thickened.

3. 3

   Temper the egg yolks: In a bowl, whisk the egg yolks. Gradually ladle some of the hot custard mixture into the yolks while whisking continuously to temper them. Then, pour the tempered yolks back into the saucepan with the rest of the custard.

4. 4

   Cook the custard: Cook over low heat, stirring constantly, until the custard thickens further. Do not boil. Stir in vanilla extract and a pinch of salt.

5. 5

   Cool the custard: Pour the custard into a clean bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and let it cool completely.

6. 6

   Prepare the pastry shells: Roll out the puff pastry thinly. Cut circles to fit into a standard 12-cup muffin tin. Press the pastry into the molds, ensuring it lines the sides. Chill the pastry shells for at least 30 minutes.

7. 7

   Bake the tarts: Preheat oven to 500°F (260°C). Fill the chilled pastry shells with the cooled custard, about 3/4 full. Bake for 15-20 minutes, or until the pastry is golden and the custard is set and caramelized on top.

8. 8

   Cool and serve: Let the Pastéis de Nata cool slightly in the tin before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

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