Preparation method
- Place the flour in a bowl and add 100 ml of cream. Whisk vigorously until all the lumps have disappeared.
- Pour the remaining cream into a saucepan.
- Add the lemon rind and the vanilla (seeds or essence) and heat on a medium stove.
- Add the hot cream to the flour mixture along with the Zùsto, and whisk until well combined.
- Add the egg yolks, then whisk again.
- Transfer the mixture from the bowl to the saucepan and bring to the boil. Continue to whisk.
- Remove the saucepan from the heat when the custard has thickened and set aside to cool.
- Cut the puff pastry in half and place one half on top of the other. Roll loosely into a log. Cut the log into slices about 3 cm thick.
- Press the slices flat, make them into cup shapes and place in a pasteis de nata tin. If you don’t have one, use a muffin or cupcake tin.
- Fill each cup with the cooled custard and bake in a pre-heated oven for 20 min at 220°C. Sprinkle with cinnamon (optional).
