Pantxineta

Step 1: Heat 1 ¾ cups whole milk with 1 strip of lemon peel until steaming. Whisk 4 egg yolks, 3 ⅛ oz caster sugar and 1 ¼ oz cornflour in a bowl, then whisk in the hot milk (remove the peel). Return to the pan and stir over a medium heat for 3–4 minutes until thick and bubbling. Stir in 1 tsp vanilla extract, cover the surface and chill until cold.

Step 2: Dust the worktop with 1 tbsp plain flour. Cut the 1 ⅛ lb all-butter puff pastry in half and roll each piece to about 3 mm thick. Cut one 24 cm circle and one 26 cm circle.

Step 3: Put the smaller circle on a lined baking tray. Spread the cold cream over it, leaving a 2 cm border. Brush the border with ½ egg.

Step 4: Lay the larger circle on top and press the edges firmly together with a fork. Brush the top with the rest of the ½ egg, scatter over 2 ⅛ oz flaked almonds and press them on lightly. Chill for 20 minutes.

Step 5: Heat the oven to 400°F. Bake for 30–35 minutes, until the pastry is puffed, deep golden and the almonds are toasted. If the almonds brown too fast, cover loosely with foil.

Step 6: Cool for 15 minutes, then dust generously with 2 tbsp icing sugar and cut into wedges with a serrated knife.