Portuguese Custard Tart

Preheat the oven to 250°C. In a small saucepan, warm the milk with the cinnamon stick and lemon peel until just below the boil, then take off the heat and infuse for 5 minutes.

Whisk the egg yolks with the sugar and cornflour. Strain the infused milk into the yolks while whisking. Return the mixture to the pan and stir over low heat until it thickens to a custard. Cover and cool.

Roll up the puff pastry tightly, slice into 12 pieces, and press each one into a muffin-tin cup, raising the sides. Fill 2/3 with the custard. Bake for 12–15 minutes until the custard tops blister and char in spots.

Cool briefly in the tin, lift out, and serve warm with a dusting of cinnamon. Best eaten the same day.