Preparing the pastry cream
1 In a saucepan pour 3 drops of cold water, then 1/2 whole milk, one vanilla bean scraped and cut in half, and the lemon zest, bring to heat.
2 Meanwhile in a large bowl, add 6 egg yolks and 4.5 oz (130 g) caster sugar, whisk well to blanch, then add 1.75 oz (50 g) cornstarch, stir well.
3 Pass the boiling milk through a fine sieve, then pour this strained milk into your mixture, stir well, then return this mixture to your saucepan and without stopping stirring, boil for 3 minutes.
4 Transfer to a bowl, then add the lemon juice and stir, dust with a little powdered sugar to prevent your cream from crusting over.
Finishing the recipe
5 Roll out your puff pastry, then cut out rounds of 10 cm diameter with a cookie cutter (or 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 natas molds that would be great). Once molded, place them in the fridge for a few hours.
6 All that's left is to finish them and put them to bake, preheat your oven to 210° (gas mark 7).
7 In each small mold place a heaping tablespoon of cream and level the surface, then put on a baking sheet in the middle of the oven for 6 minutes, your natas should be golden and beautifully colored. I love serving these natas warm with a scoop of good vanilla ice cream and a chilled glass of Jurançon (enjoy responsibly).
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