Pastéis de Nata: Portuguese Custard Tart
Use the pre-made puff pastry and roll into a tube. Slice the dough into pieces of about 2cm/ 3/4 inches thick. Once you have sliced the whole roll, press the center of the dough down with your thumb. Place each biscuit shaped dough in a greased muffin tray mould.
In a bowl add ¼ cup milk and all the flour, stir well to make a paste. In a separate saucepan, add the milk, cinnamon stick and lemon peel. Bring the mixture to a boil. Reduce the heat to low, and add the flour milk mixture. Stir well with a whisk and bring to another boil. Once it begins boiling, turn off the heat. Set aside.
In another pan, add the sugar, water and stir. Turn heat on high and bring the sugar-water mixture to a boil for about 4 minutes, or until all the sugar dissolves in the water. Pour the sugar-water syrup mixture into the milk and flour saucepan. Stir well and strain through a colander. Place in the refrigerator for at least an hour so that it is completely cool.
Mix the cream with the egg yolks and beat well. Spoon the cream-yolk mixture into the dips in the pastry. Place in an oven at 230 degrees C / 450 degrees F. Bake for 20 minutes or until golden brown. Take out of the oven and let cool. Sprinkle with cinnamon sugar and serve.
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