Pastéis de Nata

Method

Preheat the oven to 220°C and lightly oil a 12-hole muffin tin. Unroll the puff pastry and cut into 12 squares, pressing each gently into the muffin holes so the pastry rises slightly above the rim. Whisk together the egg yolks, condensed milk, cream, flour, cinnamon, vanilla and salt until completely smooth. Pour the filling carefully into each pastry case, filling to about three-quarters full. Bake for 15-18 minutes until the pastry is golden and the filling has set with slight browning on top. Remove from the oven and dust generously with icing sugar and a pinch of cinnamon whilst still warm. Cool in the tin for 5 minutes before carefully removing with a small knife.