Lemon Custard Pastry Cups (Pastel de Nada)

Ingredients

• 400 grams frozen puff pastry, thawed
• 2 cups cream
• ¼ cup all-purpose flour
• 6 egg yolks
• 1 cup white granulated sugar
• 2 tsp lemon zest
• 1 tbsp icing sugar

Steps

1. Preheat oven to 425°F (220°C).
2. Roll half the dough out to 14×10-inch rectangle. Use a 4 ½-inch round cookie cutter to out circles.
3. Press the dough circles into 12 muffin cups. Line each with foil, then fill with pie weights. Freeze about 15 minutes.
4. Bake pastry shells in bottom third of oven for 10 minutes. Remove foil and weights; let cool for 10 minutes.
5. Meanwhile, in microwaveable bowl, whisk together cream, flour, egg yolks, sugar, and lemon zest. Microwave at medium for about 8 minutes, or until it reaches the consistency of pudding, whisking every minute or so.
6. Strain pudding into bowl; let cool for 5 minutes.
7. Pour pudding into shells. Broil 6 inches from the heat source for 3 minutes. Let cool on rack for 15 minutes
8. Remove pastries from pan, and refrigerate for about 4 hours.
9. Sprinkle with icing sugar and serve.

More recipes with puff pastry, cream, flour, eggs, lemon or powdered sugar

Adapted from “Lemon Custard Pastry Cups (Pastel de Nada)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.