Lisbon Pastel de Nata 🥧

Method

1. 1

   Infuse milk with cinnamon and lemon peel just below a simmer; remove the aromatics.

2. 2

   Dissolve cornstarch in a little cold milk, then stir into the hot milk until thick.

3. 3

   Whisk sugar into egg yolks; temper with the hot custard and strain.

4. 4

   Line tart molds with rolled puff pastry, pressing a spiral into the base, and fill two-thirds high.

5. 5

   Bake at the highest oven setting 8–10 minutes until the tops char in spots; dust with cinnamon sugar.