Pasteis de Nata

Mix together flour, water and salt. Let it rest under a bowl for 30 minutes .

• flour: 150 g
• water: 90 ml
• salt: 2 g

Roll the dough into a rectangle (about 25x35 cm), and spread third of the soft butter₁ on two thirds of the dough. Fold in unbuttered part first third of the way, then the other half. Repeat this step one more time with another third of butter₂

• butter₁: 40 g
• butter₂: 40 g

Roll out the dough a third time. Spread the remaining butter on 90% of the surface (leave about an inch of the longer side unbuttered). Roll it into a log (starting from the buttered long side), wrap it in plastic and chill in the fridge until ready (or 12 hours ).

• butter: 40 g

Mix in water, sugar, lemon peel and cinnamon in a small sauce pan. Heat it up to 104 C, then set aside to cool.

• water: 75 ml
• sugar: 120 g
• lemon peel: 1 lemon
• cinnamon: 1 stick

Mix flour and milk₁ in a small bowl. Heat up the remaining milk₂, then pour in the flour mixture along with vanilla extract and cook on low heat until thickened.

• flour: 40 g
• milk₁: 120 ml
• milk₂: 240 ml
• vanilla extract: 0.5 tsp

Mix the sugar mixture to the milk and flour. Add egg yolks, beat until smooth, then pass through a strainer.

• egg yolks: 4

When ready to bake, cut the dough to 12 equal pieces and press them into the muffin tin. Pour in the custard 3/4 of the way and place it into a 260 C preheated oven onto a preheated sheet pan for at least 15 minutes or until the tops and the dough are nicely browned. For serving optionally dust with powdered sugar and/or cinnamon powder

• powdered sugar (opt)
• cinnamon powder (opt)