Pasteis de Nata (Portuguese Custard Tarts)

I stumbled across this recipe and decided to give it a try.  It seemed easy for what I've always thought would be complicated to make and I guess if you were making your own puff pastry, then it would...They're never the same here if you've eaten them in Portugal, but I thought I'd give it a go since they're a fine breakfast or dessert, regardless.

• 2 sheets frozen puff pastry, thawed (about 17 ounces total) 
• 1 & 1/2 cups whole milk
• 2 tablespoons unsalted butter, plus more for greasing
• 1 cinnamon stick
• 1 3-inch strip of lemon peel
• 1 cup granulated sugar (I used organic)
• 2 & 1/2 tablespoons cornstarch
• 2 tablespoons all-purpose flour
• 4 large egg yolks
• Icing Sugar & Cinnamon, for garnish

I was pretty bummed I could only find one type of puff pastry while shopping and it wasn't in sheets.  I had to think about what would be the best plan of action for it per the recipe instructions which are below?  What I did was cut it into 12 equal squares, then I put each one into the muffin tin and used a small glass to press them out.  

Preheat oven to 500°F. This was HOT!  Lightly grease a 12-cup muffin pan with butter. Stack both sheets of pastry on top of each other, then roll into a tight log from one end. Cut the log into 12 (about 1/2-inch-thick) slices. Dip fingertips in water; press the center of each slice down with your fingertips to flatten it. Dip thumbs in water, and gently stretch and pull pastry to form a 3-inch wide shallow bowl. Press each pastry bowl into the bottom and up the sides of each muffin cup extending the edges about 1/4-inch above the top of pan. Leave at room temperature until ready to bake.

Place milk, butter, cinnamon stick, and lemon peel in a medium saucepan over medium heat.  While milk mixture heats, whisk together sugar, cornstarch, and flour in a medium bowl until combined. Place egg yolks in a large bowl, and whisk until smooth.

When the milk mixture is just beginning to boil, use a slotted spoon to remove and discard the cinnamon and lemon peel. Whisk in the flour mixture, whisking constantly, until thickened but not boiling, about 1 minute. Remove from heat. Gradually add milk-flour mixture to the egg yolks, whisking constantly, until well combined. Strain through a sieve into a heatproof measuring cup with spout.  Divide custard evenly among prepared pastry in muffin cups (about 3 tablespoons per cup).

Bake in preheated oven until dough is golden and the filling is puffed, about 12 minutes. As I was putting them in, I tipped my pan a bit and then smoked my house out when the egg mixture hit the door and bottom of the oven!  Without removing pastries from oven, increase oven temperature to broil. Broil until filling is browned in spots, 2 to 3 minutes. Remove from oven, let cool slightly, about 5 minutes. Remove from pan; cool completely on a wire rack.  I dusted with icing sugar & cinnamon.

I didn't taste these.  My taste tester son said they were way better than any I've bought him here.  He said he couldn't wait to get up and have some for breakfast.  My thoughts were that I could have cooked the custard longer to thicken it more...next time.  I was scared to boil it!