Natas do Céu (heavenly pastel de nata)

Instructions

1. Preheat the oven to 220 °C (200 °C fan). Butter 8 muffin or flan moulds, 7 cm across.
2. Roll out the pastry and cut out 9 cm discs. Line the moulds, pressing the edges in well without letting them overhang.
3. Heat the milk with the cinnamon stick and lemon zest until it just simmers, then leave to infuse for 10 minutes and strain.
4. In a saucepan, mix the sugar, flour and 100 ml of cold water. Gradually whisk in the infused milk, then cook over medium heat until thickened, about 5 minutes.
5. Remove from the heat, stir in the vanilla, then pour this mixture over the egg yolks while whisking vigorously. Let it cool slightly.
6. Fill the pastry cases three-quarters full with this custard.
7. Bake for 20 to 25 minutes, until the top is well browned and lightly caramelized in places.
8. Let cool on a rack, dust with icing sugar and cinnamon, and eat warm or cold.