How to make
Oven - 390°F (200°C);
Muffin molds or metal baking trays. Two trays for 12 muffins each.
Pour the sugar, lemon peel and water into the saucepan. Place on a moderate heat, stir until the sugar melts and let it boil for about 10 minutes.
The time is timed after boiling. Remove from the heat and set aside. After it cools down, remove the lemon peels.
Pour the milk into a pot, add the flour and stir with a wire whisk until completely smooth. Place on a moderate heat and cook until the cream thickens.
Remove from the heat and slowly add the syrup, by stirring constantly with the wire whisk. Leave it to cool to a moderate temperature and add the yolks - one at a time. Blend until smooth. Leave it aside.
Heat the oven to 390°F (200°C).
Sprinkle the kitchen counter with a little flour or place the puff pastry on the paper itself. Unfold and slightly roll it out into a rectangle. It is sprinkled completely with cinnamon and it is distributed/spread everywhere by hand.
It is rolled up from its narrow side into a roll with the help of the paper. Cut with a knife into pieces, which are about 1″ (2.5 cm) thick, depending on the size of the mold.
The pieces of dough are placed upright and flattened by hand. Place each piece of dough in the baking mold and use your fingers to shape it around the sides. Spread it out as thin as possible. Pour from the egg mixture with a ladle and fill the molds.
The tin is placed in the oven at 78.7″ (200°C), the baskets are baked for about 18-20 minutes or until nice brown spots are formed on top.
The Portuguese Custard Tarts (Pasteis de Nata) are a great dessert, try them!
