Easy Pasteis de Nata: the Cream Desserts With a Unique Taste

1.Prepare the Infused Sugar Syrup:

In a small saucepan, combine water, granulated sugar, cinnamon stick, and lemon peel. Bring to a simmer over medium heat without stirring until it reaches a thin syrup consistency (about 3 minutes). Remove from heat and discard the cinnamon stick and lemon peel.

2.Whisk the Custard Base:

In a separate bowl, whisk cornstarch into ¼ cup of cold milk until smooth. Heat the remaining ¾ cup of milk in a saucepan until scalding (just below a boil). Whisk the hot milk into the cornstarch mixture, then slowly pour in the warm sugar syrup in a steady stream while whisking continuously.

3.Temper the Egg Yolks:

In a medium bowl, lightly beat the egg yolks with vanilla extract. Slowly temper the yolks by pouring a thin stream of the warm milk-syrup mixture into them while whisking vigorously to avoid scrambling the eggs. Strain the custard through a fine-mesh sieve into a measuring cup for easy pouring.

4.Shape the Pastry Cups:

Roll the chilled puff pastry sheet tightly into a log along the short side. Slice the log into 12 equal rounds. Press each round flat into a silicone muffin cup, pushing the pastry from the center outward and up the sides to create a thin pastry shell with a slightly thicker rim at the top.

5.Fill and Air Fry:

Preheat your air fryer to 400°F (200°C) for 3 minutes. Pour the cooled custard into each pastry cup, filling to about 80% full. Place 4 to 6 filled cups into the air fryer basket in a single layer, ensuring they do not touch. Air fry at 400°F (200°C) for 12 to 14 minutes until the pastry is deep golden brown and the custard top has dark, caramelized blisters.

6.Cool and Serve:

Carefully remove the cups from the air fryer basket using tongs. Transfer to a wire rack and cool for 10 minutes before unmolding. Dust lightly with ground cinnamon and powdered sugar right before serving warm.