Pastel de nata (Portuguese custard tart)

Method

1. 1

   Heat the milk with the cream, cinnamon stick and lemon peel over low heat without letting it boil, then take it off the heat and strain.

2. 2

   Whisk the egg yolks with the sugar and flour or cornflour in a bowl until smooth.

3. 3

   Gradually pour the warm strained milk over the yolk mixture, stirring constantly, then return the mixture to the pan and cook over low heat, stirring, until slightly thickened (it must not boil hard); add the vanilla.

4. 4

   Grease small muffin tins; roll out the puff pastry and cut it into rounds, or roll it into a log and cut it into slices, pressing each one into the bottom of a tin to form a thin case that comes up the sides.

5. 5

   Fill each pastry case two-thirds full with custard and bake the tarts in a very hot oven (250 °C) for 15–20 minutes, until the characteristic dark scorched spots appear on top of the custard and the pastry is golden and crisp; serve warm or cold with a sprinkle of cinnamon.