Pastel de nata

Ingredients

Quantities for 12 servings.

• 400 g Puff pastry
• 250 ml Milk
• 250 ml Double cream
• 200 g Sugar
• 100 ml Water
• 40 g Plain flour
• 6 piece Egg yolks
• 1 piece Cinnamon stick
• 1 piece Lemon peel

Method

1. Boil the sugar and water to 100 °C and take it off. Separately bring the milk, cream, cinnamon and lemon peel to just below boiling.
2. Whisk the flour into a little cold milk until smooth and stir it into the hot mixture. Cook, stirring, to the thickness of soured cream.
3. Pour the hot syrup into the milk base in a thin stream, take it off the heat and stir in the yolks. Strain it and cool completely.
4. Roll the pastry into a tight log, cut two-centimetre discs and press each into a tin with your thumbs, taking the walls above the rim.
5. Heat the oven as high as it goes, at least 250 °C. Fill the cases three-quarters full and bake twelve to fifteen minutes, until the tops blister black.