These ethereal confections are made with puff pastry and a rich and creamy filling, and they are much easier than they may appear. After all, the pastry dough is store-bought (look for it in the freezer section of any supermarket) and is a cinch to roll out, cut into rounds, and fit into the baking molds. The custard is practically foolproof, too so long as you stir it fairly constantly to avoid lumps and scorching.
- 5 egg yolks (from small eggs)
- 150 grams brown sugar
- 500 milliliters skim milk
- 55 grams flour
- 1 cinnamon sticks
- 1 lemon rind
- 1 roll puff pastry (store-bought)
- ground cinnamon (optional)
- powdered sugar (optional)
- Preheat the oven to 200 degrees Celsius.
- In a saucepan (off heat), place the egg yolks, brown sugar, milk, flour, cinnamon stick, and lemon rind. Whisk thoroughly. Bring it to a boil over low heat, stirring constantly so the flour will not form lumps. Once it reaches a boil, remove from the heat and allow it to cool.
- While the custard mixture cools, roll out the puff pastry dough on a lightly floured counter. With a cup or cookie cutter, make circle shapes in the dough that are slightly larger than the molds you will be using. Place the puff pastry cut-outs in circular molds. Pour small spoonfuls of the custard mixture into the puff pastry cups without reaching the top edges.
- Bake in a preheated 200 C oven for about 20 minutes.
- Allow to cool slightly and remove from the molds.
- Serve plain or with ground cinnamon and powdered sugar sprinkled over the top.