Pasteis de Nata

Make a syrup at 104°C with the water, sugar, zest and cinnamon.

Gradually whisk the milk into the CremePat Chaud to avoid lumps, and thicken over medium heat without boiling (75°C).

Remove from heat, add syrup and let cool to 50°C.

Pour in the beaten yolks and vanilla extract and mix well. Cool to 4°C.

The cream can be frozen to make a large batch, then defrosted and garnished as required.

Mix flour, salt, water and melted butter quickly in the bowl with the sheet. Roll out the distemper into a 3mm-thick rectangle. Roll out the butter in a rectangle 2 times smaller.

Give two double turns, letting stand for 30min each time.

Combine sugar and cinnamon.

For the final round, roll out the dough and sprinkle with the sugar-cinnamon mixture. Give the single turn and immediately roll out to 4mm thick and 40cm wide, dusting with the sugar-cinnamon mixture. Roll out in a serpentine shape, widthwise, to form a 6cm-diameter sausage, wrap and chill for 30 minutes.

Cut 1cm-thick discs and line pasteis moulds. Freeze before garnishing.