Almond Cream Pastel de Nata

Instructions

1. 1

   Preheat the oven to 250°C (480°F).

2. 2

   Roll out the puff pastry sheet and cut into circles to fit into a muffin tin. Press the pastry circles into the tin and set aside.

3. 3

   In a saucepan, combine the milk, cornstarch, sugar, cinnamon stick, and lemon peel. Cook over medium heat, stirring constantly until the mixture thickens.

4. 4

   Remove the saucepan from the heat and remove the cinnamon stick and lemon peel. Stir in the almond extract.

5. 5

   In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot milk mixture to the egg yolks, whisking constantly to temper the eggs.

6. 6

   Add the tempered egg yolks back into the saucepan with the remaining milk mixture, whisking constantly.

7. 7

   Place the saucepan back on the heat and cook for a few more minutes, stirring constantly until the mixture is thick enough to coat the back of a spoon.

8. 8

   Remove from heat and stir in the ground almonds.

9. 9

   Spoon the almond cream into the pastry-lined muffin tin.

10. 10

    Bake in the preheated oven for 10-12 minutes or until the pastry is golden brown and the filling is set.

11. 11

    Allow to cool slightly before removing from the tin. Serve warm or at room temperature.