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Pasteis da Nata (custard cups)

Author: Cruising Altitude Air Portugal
From Cruising Altitude Air Portugal

Ingredients:

Flaky pastry (or buy ready made):
150 gr. flour
15 cl. water
120 gr. margarine
1 stick cinnamon

Sugared water:

220 gr. sugar
10 cl. water
Lemon peel to taste

Filling:

25 cl. milk
20 cl. sugar syrup
25 gr. corn flour
3 egg yolks
Lemon peel to taste

Recipe Properties:

Pastry:

Mix the water with the flour, beat slowly for 10 minutes, roll the pastry on board, divide one third of margarine over it and fold. Repeat this action twice more. The third time also sprinkle with cinnamon and double over again, roll pastry. Cut into pieces about 20 gr. each and place in previously prepared forms (individual tart pans, greased with margarine) on baking tray.

Sugar syrup:

Heat water, sugar, cinnamon, and lemon peel until boiling point. Allow to cool.

Filling:

Place 3/4 of milk and lemon peel in saucepan; gently heat until liquid boils. Place the corn flour, flour, and remaining milk in a bowl and beat into a smooth cream. Add boiled milk and sugar syrup, stirring constantly. Place filling in forms and bake in hot oven for approximately 30 minutes.

Serve warm, sprinkled with powdered cinnamon.