Pastéis de Nata

Custard filling

• 250ml whole milk
• 200g caster sugar
• 80ml water
• 30g plain flour
• 6piece egg yolks
• 1tsp vanilla extract
• 1piece lemon zest, strip of peel
• 1piece cinnamon stick

Pastry

• 320g ready-made puff pastry, thawed if frozen

Make the custard

1. 1

   Combine sugar and water in a saucepan. Bring to a boil and cook until it reaches 100°C (thread stage), about 3 minutes. Remove from heat and set aside.

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2. 2

   In another saucepan, heat milk with the cinnamon stick and lemon zest until it just begins to simmer. Remove from heat, discard the cinnamon and lemon.

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3. 3

   Whisk flour into the warm milk until smooth, then slowly pour in the sugar syrup while whisking continuously.

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4. 4

   Let the mixture cool to lukewarm. Whisk in egg yolks and vanilla extract until smooth. Strain through a fine sieve. Refrigerate for at least 30 minutes.

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   Tip: The custard must be cool before filling the pastry, otherwise it melts the butter layers.

Prepare the pastry

1. 5

   Preheat oven to 250°C (or as high as your oven goes). Roll the puff pastry into a tight log. Cut into 12 equal discs.

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2. 6

   Place each disc into a muffin tin hole. Using wet thumbs, press the pastry up the sides of each cup, creating a thin, even shell that extends slightly above the rim.

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   Tip: Wet your thumbs to prevent sticking. The pastry should be very thin — about 2mm.

Bake

1. 7

   Pour the chilled custard into each pastry shell, filling to about 2/3 full. Do not overfill — the custard puffs up.

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   Fill only 2/3 — custard expands significantly in the oven.

2. 8

   Bake at 250°C for 18-20 minutes until the custard has dark blistered spots and the pastry is deep golden and flaky.

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   The dark spots are characteristic — don't remove too early. They should look almost burnt in places.

3. 9

   Remove from oven and let cool in the tin for 5 minutes, then transfer to a wire rack. Dust with cinnamon and icing sugar if desired.

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   Tip: Best served warm, within an hour of baking.