Pastéis de Nata (Custard Tarts)

Instructions

1. 1

   Heat the heavy cream and whole milk in a saucepan over medium heat with the cinnamon stick, cloves, and lemon zest until it reaches 160 degrees Fahrenheit (70 degrees Celsius). Remove from heat and let steep for 15 minutes, then strain through a fine-mesh sieve.

2. 2

   In a mixing bowl, whisk together the egg yolks and granulated sugar until pale and ribbony, about 2-3 minutes. Sift the flour and cornstarch together and fold gently into the egg mixture.

3. 3

   Slowly pour the strained infused cream into the egg mixture while whisking constantly to temper the eggs and prevent scrambling. Stir in the vanilla extract and salt. Pass the entire custard through a fine-mesh sieve to remove any lumps.

4. 4

   Preheat your oven to 475 degrees Fahrenheit (245 degrees Celsius). Lightly brush a muffin tin with melted butter, ensuring all surfaces are coated.

5. 5

   Layer 3-4 sheets of phyllo pastry, brushing each sheet lightly with melted butter, then press the layered phyllo into each muffin cup, allowing the edges to come up slightly above the rim. Repeat until all muffin cups are lined.

6. 6

   Pour the custard filling into each phyllo cup until nearly full, filling to about 1/4 inch (6 millimeters) from the top.

7. 7

   Bake for 15-20 minutes until the pastry is golden brown and crispy and the custard tops have caramelized and developed dark brown spots. The custard should still jiggle slightly in the center when gently shaken.

8. 8

   Remove from the oven and cool in the tin for 5 minutes before carefully removing each tart with a small spatula or knife. Transfer to a wire rack to cool completely.

9. 9

   Optional: dust with ground cinnamon and icing sugar just before serving for added flavor and presentation.