Pastel de Nata

Heat the oven and prep the pan. Place a rack in the upper third of the oven and preheat to 500°F (or as high as your oven safely goes, ideally 475 to 500°F). Lightly grease a 12-cup muffin tin. For less smoke and easier cleanup, set the muffin tin on a rimmed sheet pan to catch any butter drips.

Shape the puff pastry cups. On a lightly floured surface, roll the puff pastry into a snug log like a jelly roll from the short side. If the sheet feels thick, give it a light roll first so it is more even. Aim for a log about 10 to 12 inches long. Slice into 12 equal rounds (about 3/4 to 1 inch each). Put one round cut-side up in each muffin cup. Use your thumbs to press the pastry into the bottom and up the sides, keeping the base thin and the edges slightly taller than the rim. Chill the pan while you make the custard.

Warm the dairy with aromatics. In a small saucepan over medium heat, combine the milk, heavy cream, lemon peel, cinnamon stick, and salt. Bring it to a gentle simmer, then turn off the heat. Let it steep for 5 minutes, then remove the cinnamon stick and lemon peel.

Make the thickened base. In a medium bowl, whisk the sugar and flour together. Slowly whisk in a splash of the warm dairy to make a smooth paste, then whisk in the rest in a steady stream.

Cook until glossy. Pour the mixture back into the saucepan. Cook over medium heat, whisking constantly, until the custard thickens slightly and looks glossy, 2 to 4 minutes. It should coat a spoon but still pour easily.

Temper the yolks. In a small bowl, whisk the egg yolks. While whisking, slowly drizzle in about 1/2 cup of the hot custard to warm the yolks. Then whisk the yolk mixture back into the saucepan. Cook for 30 to 60 seconds, whisking, just to combine and slightly thicken. Remove from heat and whisk in the vanilla.

Strain and cool briefly. For the smoothest custard, strain through a fine-mesh strainer into a bowl. Let it cool 10 minutes so it is warm, not piping hot. Warm custard pours neatly; too-hot custard can start softening the pastry before it hits the oven.

Fill the pastry. Pull the muffin tin from the fridge. Pour custard into each pastry cup, filling to about 3/4 full and leaving a little space below the rim to prevent overflow.

Bake hot and fast. Bake for 12 to 16 minutes until the pastry is deep golden and the tops are browned with dark blistered spots. The custard should be set around the edges but still a bit jiggly in the center. It will finish setting as it cools.

Cool, then release. Cool in the pan for 5 minutes, then use a thin knife to loosen the edges and transfer to a rack. Cool another 10 minutes. Serve warm or at room temperature with a dusting of cinnamon and, if you want, powdered sugar. Extra nice with coffee or espresso.