1. Preheat the oven to 250°C (fan). 2. Grease a 12-hole cupcake/muffin tray with a little butter or cooking spray. 3. Unwrap the ready-made puff pastry and roll up from the long edge to make a long roll. 4. Slice the roll into 12 equal pieces, placing one piece into each hole of the muffin tray. 5. Dip your fingertips in cold water and shape the pastry into the muffin tray holes. Place in the fridge to chill the pastry cases. 6. In a medium saucepan, combine the water, sugar, cinnamon stick and lemon zest. Bring to a boil over medium heat, resisting the urge to stir, until the mixture reaches 100°C on a thermometer. The sugar syrup should look like a clear liquid with no lumps of sugar. 7. Meanwhile, in a separate saucepan, whisk the flour, milk and vanilla bean paste together over a medium heat for 3-4 minutes until thickened and smooth. Set aside to cool for 10 minutes. 8. Now whisk the egg yolks into the flour mixture until combined. 9. Use a slotted spoon to remove the cinnamon stick and lemon peel from the sugar syrup, then pour it into the egg mixture and stir to combine. Pour the custard into a jug. 10. Take the pastry cases out of the fridge and fill each one roughly ¾ of the way full with custard. 11. Bake for 12 minutes until the pastry is golden and the custard is caramelised and browned on top. To brown the top even more, you can place them under the grill for a couple of minutes at this point. 12. Dust the Pastel de Nata’s with cinnamon and serve with your favourite coffee topped with Cake Angels Chocoholic Sprinkles.
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