Traditional Portuguese Pastéis de Nata

Ingredients

• 1 cup (240 ml) whole milk
• 3 tablespoons (24 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• 1/2 cup (120 ml) water
• 1 cinnamon stick
• 1/2 teaspoon vanilla extract
• 4 large egg yolks
• 1 sheet of puff pastry
• thawed if frozen
• Butter or oil for greasing the muffin tin

Instructions

• In a saucepan, mix 1/4 cup (60 ml) of the milk with the flour until smooth. Set aside.
• In another saucepan, combine sugar, water, and cinnamon stick.
• Bring to a boil over medium heat, without stirring, until it reaches 220°F (104°C) (about 3-4 minutes).
• Remove from heat and discard the cinnamon stick.
• Heat the remaining 3/4 cup (180 ml) of milk until warm, then slowly add it to the flour mixture while whisking.
• Gradually pour the hot sugar syrup into the milk-flour mixture, whisking continuously.
• Stir in the vanilla extract.
• Let the mixture cool slightly, then whisk in the egg yolks, one at a time.
• Strain the custard through a fine sieve into a clean bowl to remove lumps. Set aside,Preheat your oven to 480°F (250°C).
• Lightly grease a 12-cup muffin tin.
• Roll out the puff pastry sheet into a thin rectangle.
• Roll it tightly into a log, then cut into 12 equal pieces.
• Place each piece into a muffin cup, cut side down.
• Using your fingers, press and stretch the dough into the muffin cups, ensuring the bottom and sides are evenly covered.
• Fill each pastry shell ¾ full with the custard.
• Bake in the hot oven (480°F / 250°C) for 15-20 minutes, until the custard is golden brown and slightly caramelized on top.
• Remove from the oven and let cool for a few minutes in the tin.
• Carefully remove the tarts from the tin and place them on a wire rack.
• Serve warm or at room temperature, optionally dusted with powdered sugar and cinnamon.