“Pastéis de Nata,

Ingredients:

– **For the Pastry:**
– 1 sheet of puff pastry (store-bought or homemade)

– **For the Custard:**
– 1 cup (240 ml) whole milk
– 2 tablespoons cornstarch
– 1 cup (200 g) sugar
– 1/2 cup (120 ml) water
– 1 cinnamon stick
– 1/2 teaspoon vanilla extract
– 6 egg yolks

 Instructions:

1. **Prepare the Pastry:**
– Preheat your oven to 250°C (480°F).
– Roll out the puff pastry on a lightly floured surface.
– Cut the pastry into circles slightly larger than the diameter of your muffin tin.
– Press each circle into the wells of the muffin tin, making sure the pastry comes up to the top edges.
– Refrigerate the tin while you prepare the custard.

2. **Make the Custard:**
– In a medium saucepan, mix the milk and cornstarch until smooth.
– Add the sugar, water, and cinnamon stick. Bring the mixture to a boil over medium heat, stirring constantly until it thickens slightly.
– Remove from heat, and remove the cinnamon stick.
– Whisk in the vanilla extract.
– In a separate bowl, lightly beat the egg yolks. Gradually whisk the hot milk mixture into the yolks to temper them.
– Return the mixture to the saucepan and cook over low heat until it thickens to a custard-like consistency. Do not let it boil.

3. **Assemble the Tarts:**
– Pour the custard into the prepared pastry shells, filling them almost to the top.
– Bake in the preheated oven for about 10-12 minutes, or until the tops are caramelized and the pastry is golden brown.

4. **Cool and Serve:**
– Allow the pastéis de nata to cool in the tin for a few minutes before transferring them to a wire rack.
– They can be served warm or at room temperature, often dusted with a bit of cinnamon or powdered sugar.

Enjoy your homemade Pastéis de Nata!