Pastry pastel de nata

7 servings
1 hour

The best masters in the world tried to reproduce a wonderful cake - this is how the closest, incredibly tasty and delicate cake appeared. We use ready-made pastry dough, so we just take it out of the freezer before cooking. We start the process with cream. Pour water into a thick-bottomed saucepan, add sugar, lemon crust and cinnamon stick. It is better not to replace the spice with ground, the stick gives more taste and aroma, while it can be easily removed and there will be no dark dots in the cream. Bring the mixture to a boil, simmer for 2-3 minutes and turn it off. Combine a portion of 130ml milk with flour, stir with a fork so that there are no lumps left. We pour the rest of the milk into a saucepan and send it to the heat. We closely monitor the heating process and, as soon as the milk boils, inject a mixture of milk and flour into it in a thin stream. Stir constantly boil for several minutes until thickened. Remove cinnamon from the pre-cooked syrup, pour it into the milk mixture, without ceasing to stir the future cream well. Beat egg yolks in a separate dish. You can use the mixer, but the whisk will be quite enough. We pour the yolks into the cream, stir constantly, turn off in a minute and leave to cool. We turn the dough already thawed into a roll, we do not roll it out first. We prepare cutters for cupcakes. The ideal solution is ceramic shapes, but any that is (silicone, metal or foil) is suitable. We lay out the dough on the bottom and distribute it a little on the walls of the mold. Pour a small amount of pre-prepared cream into each dough piece and send the cakes to the preheated oven for 15 minutes. A thin layer of dough is baked quickly, and the cream should get a golden crust, so we turn on the convection mode if there is one. As soon as the crust is brown, we take out the cakes from the oven. Sprinkle the cakes with icing sugar and serve still warm. Have a nice tea party!