Pasties De Nata

• Makes 12
• Prepared puff pastry - defrost but keep cold
• 1 3/4 cups whole milk
• 1/4 cup cream
• 4 egg yolks
• 3 Tbsp. white sugar
• Pinch of salt
• 2 Tbsp. Flour
• 1/2 stick of cinnimon
• 2 strips lemon peel
• 1/2 tsp.vanilla extract

1. In sauce pan add milk, cream, eggs, sugar, salt, flour and mix well with wisk MAKE sure all ingredients are smoothly blended BEFORE turning on heat.
2. Once ingredients are smooth and nop lumps add Cinnamon stick, lemon peel and vanilla turn heat on to low stirring continuously and gently with wisk Note* Very important to heat mil slowly.
3. Continue stirring until cream becomes quite thick and resembles pudding. Watch for thickening around sides of pan.
4. Let cool completely, when cool remove cinnamon stick and lemon peel. Cover with partchment paper to avoid milkskin on pudding.
5. Preheat oven 300F
6. roll pastry dough on floured surface to 1/4 cm thick.
7. Dust off excess flour and roll puff pastry into long cigar, snig but not too tight
8. Length wise cut in 4 cm lengths.
9. Mold pasty into muffin tins
10. Fill pastry 3/4 full with custard and bake about 15 min. watch carefully so that custard and muffin do not burn

pastry, milk, cream, egg yolks, white sugar, salt, flour, cinnimon, peel, tspvanilla

Taken from www.epicurious.com/recipes/member/views/pasties-de-nata-50009994 (may not work)