PastéIs De Nata

Directions

1. 1
   Preheat oven to 200 degrees Celsius
2. 2
   Peel the lemon, set the peel aside for later, squeeze the juice from the lemon.
3. 3
   Dilute the flour with 1/2 decaliter of milk by stirring them together into a soft batter with no lumps.
4. 4
   Heat 1.2 decaliter of water, sugar, and lemon juice in a small saucepan. Stir continuously and bring it to a boil for 3 to 4 minutes until it becomes a fluid and golden caramel.
5. 5
   Pour the remaining milk into a saucepan, add the lemon peel, and bring it to a boil.
6. 6
   Remove the lemon peel and stir in the caramel as soon as it is ready.
7. 7
   Incorporate the flour and milk batter, add the egg yolks, and stir continuously until the cream is fluid.
8. 8
   Season with 1 teaspoon cinnamon.
9. 9
   Roll up each rectangular sheet of dough from the short side to obtain a long, narrow cylinder. Cut each cylinder into 5 pieces, 5 centimeters in length.
10. 10
    Place each little cylinder on its cut side, next press down with your finger so that the internal layers of the cylinder form a dome shape, it is important that the thickness of the dough be uniform (approximately 2.5 millimeters)
11. 11
    Place the 10 puff pastry dough domes each inside a buttered and floured pan, 8 centimeters in diameter.
12. 12
    Fill the domes to three-fourths with the cream.
13. 13
    Bake for 20 to 25 minutes. The pasteis are done when the cream darkens and the surface caramelizes.
14. 14
    Remove from the oven, sprinkle with powdered sugar and serve.