Pasteis de nata
- 1 x 400g roll puff pastry
- 430ml (1¾ cups) milk
- 60ml (¼ cup) fresh cream
- 4 large egg yolks
- 50g (¼ cup) sugar
- 30ml (2 tbsp) flour
- 1 cinnamon stick
- 4 strips of lemon peel
- 2,5ml (½ tsp) vanilla extract
Preheat the oven to 180°C. Grease a 12-hole muffin pan.
For the pastry cases, roll the puff pastry out on a lightly floured work surface to 3mm thickness.
Cut 12 circles out of the pastry and roll the pastry rounds until fairly thin. Press them into the muffin pan, allowing the sides to spill over slightly.
For the custard, combine the milk, cream, egg yolks, sugar and flour in a medium saucepan. Mix well and add the cinnamon, lemon peel and vanilla.
Whisk the mixture over a low heat, stirring continuously. (Ensure the milk heats slowly, so that the eggs do not curdle.)
Continue stirring until the mixture thickens. Once thick, remove from the heat and discard the cinnamon and lemon peel.
Fill the pastry cases with custard, sprinkle with cinnamon and bake in the preheated oven until the pastry is cooked and the custard turns golden, about 15 – 20 minutes.