澳门葡式蛋挞

http://gourmettraveller88.com/2009/06/02/portuguese-egg-custard-tarts/

 Recipe adapted from Café Favorites     Makes 12 
Pastéis de Nata    /    portuguese custard tarts     /    澳门葡式蛋挞  Lord Stow’s Bakery from Macau

Ingredients:

• 100g caster sugar
• 2 tbsp cornflour
• 1/3 cup (80 ml) water
• 4 fresh egg yolks (large eggs)
• 300ml cream
• 1 tsp vanilla extract
• 1 tsp lemon extract
• 1 ready-rolled sweet puff pastry
• cinnamon (optional for sprinkle on top)
• powdered sugar (optional to sprinkle on top)
• butter for greasing the muffin molds

Directions:

1. Grease a 12-hole muffin mould with some butter.
2. Preheat oven to 220°C.
3. Whisk the egg yolks in a bowl, set aside.
4. Mix the cornflour and water in a small bowl, set aside.
5. In a stainless steel saucepan, add in the sugar, cream and gradually whisk in the egg yolks, turn to medium heat and keep stirring with a whisk until all sugar is dissolved, the cream and egg yolks are mixed well.
6. While the mixture is slowly heating up, slowly pour in the cornflour mixture. Keep stirring to avoid lumps and until the mixture thickens and become custard.
7. Unwrap the puff pastry, fold into half and then roll it up from the short side like a swiss roll.
8. Divide the pastry into 12 equal round pastry dough.
9. Cut-sides up, roll each small dough into a round piece on a lightly floured surface into a 10cm round. Push the rounds into the muffin molds with the sides sticking out, don’t worry they will strink when they are in the oven.
10. Divide and spoon the custard into the each holes to about 3/4 full.
11. Bake for about 2o minutes.When out of oven, let it stand for 5 minutes before lifting them to cool on wire rack.
12. Optional, sprinkle some cinnamon and powder sugar for even more authenticity.
13. Best served when they are piping hot or warm.

Enjoy!
Notes:

• The recipe says mix the cornflour with sugar, cream, water and egg together, I find this will cause lumps so it’s better to dissolve the cornflour first with water.

• I used a spoon to help stirring the custard as after some custard may stick to the bottom, I use the back of the spoon to help to avoid curds forming and ensuring the custard is smooth.