Traditional Portuguese Pastel de Nata (Oceania)

1 puff pastry sheet

3 egg yolks

½ cup milk

½ cup sugar

¼ cup flour

1 cinnamon stick

Peel from ¼ of a lemon

Sift the flour in a bowl and mix with the sugar; set aside. Add the milk to a small pot and bring to a boil. Then add the cinnamon and lemon peel. Stir in the flour and sugar and continue stirring constantly until the mixture becomes thick and creamy. Let the mixture cool down, then add the fresh egg yolk and set aside.

Roll out the puff pastry to be very thin – about 1/16 of an inch thick and 15 inches long by 8 inches wide. Then roll the puff pastry into a tube and cut into ¾-inch slices.

Spread the rolled puff pastry in the pastel mold, about 2 inches wide and 1 inch deep. Make sure the puff pastry is spread evenly and very thin. Pour the creamy mixture in the mold. Place in the freezer for 20 minutes.

Preheat the oven to 425° F. Bake for 10 to 12 minutes until golden brown.