• 50 grams flour (unleavened)
  • 250 grams milk
  • 5 egg yolks
  • 250 grams cream
  • 175 grams sugar
  • 1 lemon (zest)
  • 1 cinnamon stick
  • 400 grams puff pastry


  1. Preheat oven to 480°F.
  2. In a bowl, dissolve the flour with a little milk.
  3. In another bowl, beat the egg yolks with a fork.
  4. In a large saucepan over medium heat, combine the flour mixture, remaining milk, beaten egg yolk, cream, sugar, lemon zest, and cinnamon stick.
  5. Save a little egg yolk to brush the pastry rim.
  6. Bring the mixture to a boil, stirring frequently so it doesn't stick to the bottom.
  7. Grease the molds.
  8. Roll out the dough and cut out circles slightly larger than the molds.
  9. Spread the cut pastry circles in the molds.
  10. Use a knife to cut off the excess dough.
  11. Pour the cream into the molds, about 3/4 full.
  12. Brush the rim of puff pastry with egg yolk.
  13. Bake for 15 minutes. Perform a toothpick test before removing from oven.
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