Classic Pastel de Nata

Instructions

1. 1

   Preheat the oven to 475°F (245°C).

2. 2

   Roll out the puff pastry sheet and cut into 12 even squares. Press each square into the cups of a muffin tin, forming small cups, and set aside.

3. 3

   In a saucepan, combine the milk, cornstarch, sugar, cinnamon stick, and lemon peel. Whisk until the cornstarch is dissolved.

4. 4

   Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat and discard the cinnamon stick and lemon peel.

5. 5

   In a bowl, whisk the egg yolks and vanilla extract together. Gradually add a few tablespoons of the hot milk mixture to the egg yolks to temper them, whisking constantly.

6. 6

   Slowly pour the tempered egg yolks back into the saucepan with the remaining milk mixture, whisking continuously.

7. 7

   Place the saucepan back on the heat and cook for a few more minutes, stirring constantly, until the mixture is thick and smooth.

8. 8

   Fill each puff pastry cup with the custard mixture, leaving a little space at the top.

9. 9

   Bake in the preheated oven for 12-15 minutes, or until the pastry is crisp and golden, and the custard has developed a slight char on top.

10. 10

    Remove from the oven and let the pastéis de nata cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

11. 11

    Serve the pastéis de nata warm or at room temperature, optionally dusted with powdered sugar and cinnamon.