Classic Pastel de Nata

Prepare the pastry. Unroll the puff pastry and roll it tightly from one short end into a sausage. Wrap and chill for at least 30 minutes.

Make the syrup. Put the sugar and water into a saucepan. Bring to the boil and cook for about 3 minutes without stirring. Remove from the heat.

Infuse the milk. Heat the milk with the cinnamon stick and lemon zest until just below boiling point. Remove from the heat and leave for 5 minutes.

Make the custard base. Whisk the flour with a little of the warm milk to form a smooth paste. Gradually whisk in the remaining milk.

Return the mixture to the saucepan and cook gently, whisking continuously, until it thickens slightly. Don't boil it hard.

Slowly whisk the hot sugar syrup into the milk mixture. Remove the cinnamon and lemon zest, then allow the mixture to cool for a few minutes.

Whisk the egg yolks, vanilla and lemon juice together. Gradually whisk them into the warm custard. Strain through a fine sieve and set aside.

Shape the pastry. Cut the chilled pastry roll into 12 equal pieces. Place one piece, cut-side up, into each buttered hole of a 12-hole muffin tin.

Using wet thumbs, press each piece of pastry outwards, working from the centre to the edges, until you have a very thin pastry shell, slightly higher than the rim.

Pour the custard into each case, filling them about three-quarters full.

Heat the oven as high as it will go — ideally 250–275°C, or as hot as your oven allows. Bake for 12–15 minutes, until the pastry is deeply golden and the custard has dark brown, almost blistered spots on top.

Leave for 5 minutes, then carefully lift the pastries from the tin. Serve warm, dusted with ground cinnamon and, if you like, a little icing sugar.