Recipe: Natas gourmands

Preparation in the morning for the evening or the day before for the next midday
Preparation of the pastry cream

1 In a saucepan pour 3 drops of cold water, then ½ of whole milk, a vanilla pod scraped and cut in 2, and the lemon zest, put to heat.

2 Meanwhile in a large bowl, put 6 egg yolks and 130 g (4.5 oz) of caster sugar, whiten well with a whisk then add 50 g (1.75 oz) of cornstarch, stir well.

3 Then strain the boiling milk through a fine sieve and pour this strained milk into your mixture, stir well, then pour this mixture back into your saucepan then without stopping stirring boil for 3 minutes.

4 Transfer to a bowl, then add the lemon juice stir and sprinkle with a little powdered sugar to prevent your cream from crusting.
Rest of the recipe:

5 Roll out your puff pastry, then cut out rounds of 10 cm diameter with a cookie cutter (or with a cup) prick them with a fork and place in small molds of 6 to 7 cm diameter and 2 cm height (if you could find these little flared molds special for natas that would be great) once molded place them in the refrigerator for a few hours.

6 All you have left to do is finish them and put them in the oven, turn your oven on to 210° (th7).

7 In each small mold place a generous tablespoon of cream and even out the surface, then put on a baking sheet in the middle of the oven for 6 minutes, your natas should be golden and beautiful colors.
For me I love these natas lukewarm accompanied by a good vanilla ice cream and an iced glass of Jurançon (to drink in moderation).