Ingredients
Equipment
Method
Shape the Pastry:
- Roll the pastry into a tight log from a short edge and chill for 20 minutes.
- Cut into 12 rounds. Press each round, spiral-side up, into the muffin cups, thinning the pastry up the sides. Chill while making the custard.
Make the Custard:
- Whisk the flour with 1/4 cup milk until smooth. Heat the remaining milk with the cinnamon and lemon peel until steaming, then whisk it into the flour mixture.
- Boil the sugar and water for 3 minutes without stirring. Slowly whisk the syrup into the milk mixture.
- Cool for 10 minutes, remove the cinnamon and peel, then whisk in the yolks and vanilla. Strain.
Bake:
- Heat the oven to 500 F (260 C). Fill each pastry shell about three-quarters full.
- Bake for 15 to 20 minutes until the pastry is deeply golden and the custard is blistered. Cool for 10 minutes before removing from the pan.
Nutrition
Notes
- Keep the pastry cold for distinct flaky layers.
- Do not fill the shells to the rim.
- A hot oven creates the characteristic browned custard spots.