👨‍🍳 조리법

1. 1

   Prepare the custard base: In a medium saucepan, combine the milk, granulated sugar, cinnamon stick, and lemon zest. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the milk is steaming but not boiling. Remove from heat, cover, and let steep for at least 15 minutes to infuse the flavors.

   ⏱️ 5 minutes + 15 minutes steeping
2. 2

   Prepare the flour slurry: In a separate bowl, whisk together the flour (or cornstarch) with about 50ml of the milk mixture until completely smooth, ensuring no lumps remain. This is your slurry.

   ⏱️ 2 minutes
3. 3

   Temper the egg yolks: In another bowl, lightly whisk the egg yolks. Gradually whisk about half of the warm, infused milk mixture into the egg yolks. This process, called tempering, gently heats the yolks to prevent them from scrambling.

   ⏱️ 3 minutes
4. 4

   Combine and cook custard: Strain the remaining milk mixture into the saucepan, discarding the cinnamon stick and lemon zest. Whisk in the flour slurry. Return the saucepan to medium-low heat. Cook, whisking constantly, until the mixture thickens to a pudding-like consistency, about 5-8 minutes. Do not let it boil vigorously. Remove from heat and stir in the vanilla extract. Pour the hot custard through a fine-mesh sieve into a clean bowl to ensure a silky smooth texture. Cover the surface directly with plastic wrap to prevent a skin from forming and let it cool slightly.

   ⏱️ 10 minutes
5. 5

   Prepare the pastry shells: Lightly flour a clean surface. Unroll the puff pastry sheet. Roll it out thinly, to about 2-3mm thickness. Tightly roll the pastry into a log, starting from one of the longer sides. Slice the log into 12 equal rounds, about 2-3 cm thick.

   ⏱️ 15 minutes
6. 6

   Shape the shells: Lightly grease a 12-cup muffin tin. Place one pastry round, cut-side up, into each muffin cup. Using your thumbs, press the pastry outwards and upwards against the sides and bottom of the tin, creating a thin, even shell. Aim for the pastry to be very thin at the base and slightly thicker up the sides. Chill the prepared shells in the refrigerator for at least 10 minutes while you preheat the oven.

   ⏱️ 10 minutes + 10 minutes chilling
7. 7

   Bake the tarts: Preheat your oven to its highest setting, ideally 250°C (480°F) or even higher if possible. Ensure the oven rack is in the upper third of the oven. Remove the chilled pastry shells from the refrigerator. Fill each shell with the slightly cooled custard, leaving about 0.5 cm of space at the top as the custard will puff up slightly. Place the muffin tin in the preheated oven.

   ⏱️ 5 minutes
8. 8

   Bake until blistered and golden: Bake for 15-20 minutes, or until the pastry is deeply golden brown and crisp, and the custard is set and has developed characteristic dark, caramelized blisters on the surface. The high heat is crucial for achieving this blistering effect.

   ⏱️ 15-20 minutes
9. 9

   Cool and serve: Carefully remove the muffin tin from the oven. Let the Pastéis de Nata cool in the tin for about 5-10 minutes before gently removing them to a wire rack to cool further. They are best served warm, dusted with cinnamon if desired.

   ⏱️ 15 minutes