pastel de nata

Instructions:

1. In a small saucepan, combine 180g sugar, 120ml water, the cinnamon stick, and lemon zest. Bring to a boil, then simmer for about 3 minutes until it reaches a thin syrup consistency. Remove from heat and let it steep. Don't let it turn into caramel; it should be clear and fragrant.
2. Whisk 30g flour with 50ml of the whole milk until no lumps remain. Bring the remaining 250ml milk to a simmer in a separate pan.
3. Slowly pour the warm sugar syrup into the thickened milk base, whisking constantly. Once smooth, whisk in the 6 egg yolks and vanilla bean paste. Strain the entire mixture through a fine mesh sieve to remove the lemon zest, cinnamon stick, and any tiny cooked egg bits. This ensures a silky, velvety finish.
4. Roll the 250g puff pastry into a very tight log. Cut the log into 12 equal pieces (about 2cm thick). Place each piece cut side up in the muffin tin. Dip your thumb in water and press the center of the spiral, working the dough up the sides of the tin until it reaches just above the rim. Note: Keeping the dough thin at the bottom prevents a raw pastry base.
5. Fill each pastry shell 3/4 full with the custard.
6. Preheat your oven to its maximum setting, ideally 250°C (480°F). Fill each pastry shell 3/4 full with the custard. Bake for 10-12 minutes until the pastry is golden brown and the custard has charred dark spots. The custard will puff up like a soufflé and then settle as it cools.
7. Let the tarts sit in the tin for 5 minutes to firm up. Move them to a wire rack so the bottoms stay crispy. Dust with a little extra ground cinnamon while they are still warm. They are best enjoyed about 15 minutes after baking, when the custard is set but still slightly tremulous.