Pastéis de nata

Whisk 150 g of flour with 1 g of kosher salt until homogenous, add 80 ml of water and knead to a shaggy sticky dough.

Rest 20 minutes on a floured surface under an upturned bowl rather than plastic wrap, to let the gluten relax.

Roll out to 30.5 by 30.5 centimeters and spread a third of the soft butter over about two thirds of it.

Fold the unbuttered third over the centre, then the remaining buttered third over that, rotate 90 degrees, roll back out to a square and repeat once more.

Roll out a last time, spread the remaining third of the butter over about 90 percent of the surface, leaving a two and a half centimeter border moistened with wetted fingers.

Roll the dough tightly into a log from the opposite end, press to seal, wrap and refrigerate at least two hours, preferably overnight.

Bring the granulated sugar, 75 ml water, the cinnamon stick and the lemon peel to a simmer in a medium saucepan until the sugar dissolves, then cool completely for 30 minutes.

Whisk 40 g of flour with about a third of the milk until thick and creamy with no lumps.

Heat the remaining milk in a large saucepan over medium-low until just simmering, add the flour milk slurry and whisk constantly one to three minutes until thick and creamy.

Off the heat add the sugar syrup through a strainer and the vanilla, whisk until slightly cooled, then whisk in six egg yolks quickly so they do not scramble, and strain the custard again.

Shake the chilled log out, trim the uneven edges and divide into 12 equal pieces, each showing a tight butter swirl from the side.

Press a piece into each cup from the centre out, bottom first then the sides, with the pastry just peeking above the rim.

Fill 75 percent full with the custard and set on a baking sheet that has been preheated 20 minutes in a 500F oven.

Bake at 500F, 260C, for 12 to 16 minutes until the custard is puffed and lightly browned.