👨‍🍳 Instructions

1. 1

   Prepare the infused milk: In a medium saucepan, combine the whole milk, lemon peel strips, and cinnamon sticks. Heat gently over medium-low heat until just simmering. Do not boil. Remove from heat, cover, and let steep for at least 20 minutes to infuse the flavors. Strain the milk into a clean bowl, discarding the solids.

   ⏱️ 5 minutes active, 20 minutes steeping
2. 2

   Make the custard base: In a separate medium bowl, whisk together the granulated sugar and all-purpose flour until well combined and no lumps of flour remain. Whisk in the egg yolks and whole eggs until smooth and pale yellow.

   ⏱️ 5 minutes
3. 3

   Temper the egg mixture: Gradually whisk about half of the warm, infused milk into the egg and sugar mixture. This process, called tempering, gently raises the temperature of the eggs without scrambling them. Once incorporated, pour the tempered egg mixture back into the saucepan with the remaining infused milk.

   ⏱️ 5 minutes
4. 4

   Cook the custard: Place the saucepan over medium-low heat. Cook, whisking constantly, until the custard thickens to the consistency of heavy cream and coats the back of a spoon. This should take about 5-8 minutes. Be patient and do not let it boil, as this can curdle the eggs. Once thickened, remove from heat immediately.

   ⏱️ 5-8 minutes
5. 5

   Chill the custard: Pour the thickened custard into a clean bowl or container. Cover the surface directly with plastic wrap to prevent a skin from forming. Allow it to cool to room temperature, then refrigerate for at least 30 minutes (or until ready to assemble).

   ⏱️ 30 minutes chilling
6. 6

   Prepare the pastry shells: Lightly flour your work surface. Unroll the puff pastry sheet. If it's a thick block, roll it out slightly thinner, aiming for about 1/8-inch (3mm) thickness. Tightly roll the pastry into a log, starting from one of the longer sides. Cut the log into 12 equal slices, about 1-inch thick.

   ⏱️ 10 minutes
7. 7

   Shape the tart shells: Place each pastry slice cut-side up on your work surface. Use your thumb to press down into the center of the spiral, then work outwards, pressing the pastry thinly against the bottom and up the sides of each cup in a standard 12-cup muffin tin. Aim for a very thin base and sides, as this creates the characteristic flaky texture. The pastry should extend slightly above the rim of the tin.

   ⏱️ 10 minutes
8. 8

   Preheat the oven: Position oven racks in the upper third of the oven. Preheat your oven to its highest setting, typically 240°C (465°F). For best results, use the convection setting if available.

   ⏱️ 15 minutes preheating
9. 9

   Fill and bake: Spoon the chilled custard into each prepared pastry shell, filling them about 3/4 full. Place the muffin tin on a baking sheet (to catch any potential drips). Bake for 12-18 minutes, or until the pastry is golden brown and crisp, and the custard is set and beautifully caramelized with dark, blistered spots on top. The high heat is crucial for achieving the signature look.

   ⏱️ 12-18 minutes
10. 10

    Cool and serve: Carefully remove the pastéis de nata from the muffin tin (you may need to loosen them with a small offset spatula or knife). Transfer them to a wire rack to cool slightly. They are best served warm, ideally within a few hours of baking.

    ⏱️ 10 minutes cooling