400g Ready Roll Puff Pastry – Thawed
(Not traditional but much easier)
1/3 cup White Sugar
1/3 cup Water
2 cups Milk
2 Tbsp Corn Flour (Maizina)
2 each Egg Yolks
1 Tsp Vanilla Essence
Pre-heat oven to 200°C
Spray a metal muffin tin with oil food spray (cook n bake or spray & cook) or brush with melted butter.
Dust a work surface with flour. Roll the puff pastry to 5mm thick. Using a round cookie cutter (100mm Ø to 120mm Ø) cut out discs and line each cavity of the muffin tin (you want the pastry to stick over the side of each cavity a little bit) . Place in the fridge while you prepare the filling.
In a medium sized mixing bowl, combine the egg yolks, corn flour, and Vanilla essence. Place a medium sized, heavy based saucepan over medium high heat. Add the water and sugar to the saucepan and bring to a rapid boil. Once the sugar has completely dissolved, boil for a further minute. Combine the corn flour mixture with the milk and add to the boiling sugar mixture.
Reduce the heat and bring to a very gentle simmer, whisking constantly until the mixture starts to thicken.
Pour the mixture into the pastry lined muffin tin. Only fill about ¾ of each muffin cavity.
Place in the pre-heated oven and bake for 20 minutes or until the custard is firm to the touch with slight wobble in the center. You are looking for a good golden brown color. If you wish you may place your pasteis de nata under a grill to get the classic black spots. But be careful though. Too many black spots may make your custards taste bitter.
Cool in the muffin tin for 20 minutes, then remove and cool on a wire rack until room temperature.
You may serve your pasteis de nata cold from the fridge or at room temperature.
Image: Tasting Table