1Preparación
- 1
Preheat the oven to 260°C (500°F).
- 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 refrigerate.
- 3
In a saucepan, combine the milk, cinnamon sticks, and lemon peel. Heat over medium until steaming, then remove from heat and let it infuse for 15 minutes.
- 4
In another saucepan, mix the sugar, water, and cornstarch. Cook over medium heat until the sugar dissolves and the mixture thickens slightly.
- 5
Remove the cinnamon sticks and lemon peel from the milk. Slowly pour the milk into the sugar mixture, whisking constantly.
- 6
In a bowl, whisk the egg yolks. Temper the yolks by slowly pouring in some of the hot milk mixture, whisking constantly. Then, pour the tempered yolks back into the saucepan with the remaining milk mixture.
- 7
Cook the custard over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon. Remove from heat and stir in the vanilla extract and cayenne pepper.
- 8
Pour the custard into the chilled pastry shells. Bake for 10-12 minutes, or until the edges of the pastry are golden and the custard has caramelized spots on top.
