Pastéis
de Nata

Directions

1. Make the syrup
   • Combine 100 ml water, 200 g sugar, 2 pieces of lemon peel, and 1 cinnamon stick in a saucepan.
   • Bring to a boil over high heat without stirring.
   • Boil for 2 minutes, then remove from the heat and set aside.
2. Make the custard
   • Whisk 35 g all-purpose flour into 250 ml cold milk in a separate pan.
   • Cook over medium heat, stirring constantly, until smooth and as thick as condensed milk.
   • Pour in all the syrup from step 1 in a thin stream, mixing well.
   • Whisk in 6 egg yolks until combined.
   • Pour the custard into a bowl and set aside.
3. Shape the pastry
   • Roll the puff pastry into a log and cut it into 20 g pieces.
   • Press one 20 g piece into each tart mold.
   • Lightly wet your thumbs and shape the pastry into cups.
4. Fill the molds
   • Spoon custard into each pastry cup until it is about ⅔ full.
5. Bake
   • Preheat the oven to its highest setting (the recipe shows 250°C / 482°F).
   • Bake on the top rack for 8–10 minutes, or until golden.
6. Serve
   • Sprinkle with ground cinnamon to taste.

A pencil partly covers the baking directions in the workshop photo. The temperature, rack position, and baking time are visible.