Pasteis de nata from Bouzy Rouge

Method

Knead the flour with a pinch of salt and the water, then shape into a ball, cover with a cloth and let rest for 20 minutes. Roll out the dough with a rolling pin to form a narrow rectangle 3 millimetres thick. Mix the butter and margarine until it becomes creamy and cover the dough with half the mixture. Fold it in three sections, then roll it up slowly until it forms a roll about 3 centimetres thick. Let it rest on a tray in a cool place.

To make the custard, boil the milk with the cinnamon stick and lemon peel, pour it over the breadcrumbs, stir until the breadcrumbs are completely mixed in, then mix in the egg yolks. Add the sugar and flour and mix in. Remove the cinnamon and lemon peel.

Cut the dough into 1.5-centimetre-long pieces. Place them upright in individual cupcake moulds and flatten them out from the centre with your thumbs. Stir the custard and fill the moulds until they are two-thirds full, then place them on a baking tray and bake for about 25-30 minutes in an oven at 200C.

From Portuguese Homestyle

Cooking by Ana Patuleia Ortins.