Step by step

1. This recipe makes 12 pasteis de nata.

2. Add the water, caster sugar, cinnamon and the zest of 1 lemon to a small saucepan. Let simmer for 15 minutes. Strain and set aside.

3. Add the flour and 100 ml milk to a small saucepan and whisk constantly over medium heat. Wait until the mixture has thickened before adding more milk. Repeat until all milk is incorporated.

4. Transfer the thickened milk mixture to the bowl of a stand mixer fitted with the Mixer Whisk. Mix on speed 1 and slowly stream in the cinnamon syrup and egg yolks.

5. Roll out the puff pastry in a rectangle and roll it up into a log. Cut into 12 discs.

6. Use your fingers to press the dough into a muffin tin. Fill each pastry for 3/4 with the curd.

7. Bake the pasteis for 15 minutes on 250°C until the crust is golden brown and the filling set on the sides but the centre still a little jiggly.