An elegant cake version of Lisbon's most famous sweet treat - creamy custard in flaky pastry with caramelized top.
Instructions
Heat milk with cinnamon stick, vanilla pod and lemon zest until just boiling. Remove from heat and let infuse.
Whisk egg yolks with sugar until pale, then whisk in flour until smooth.
Strain the infused milk and gradually whisk into egg mixture. Return to pan and cook, stirring constantly, until thickened to custard consistency.
Roll out puff pastry and line a 23cm tart tin, trimming excess and crimping edges.
Pour the warm custard into the pastry case and smooth the surface.
Bake at 220°C (200°C fan) for 35-40 minutes until the top is deeply golden with dark caramelized spots.
Cool slightly and dust with ground cinnamon before serving.
Ingredients
- roll puff pastry 1 Rolle
- whole milk 500 ml
- granulated sugar 200 g
- egg yolks 6
- plain flour 40 g
- cinnamon stick 1
- vanilla pod 1
- strip lemon zest 1
- Ground cinnamon for dusting 1
Baking Timer
The timer appears at the bottom right of the screen.
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