Pasteis De Belem

Photo: Raquelle M.

Ingredients

1 package Pepperidge Farm's Puff Pastry, thawed in refrigerator

6 Egg Yolks

3/4 cup sugar

1/4 teaspoon salt

1 1/2 cups heavy cream

1 tablespoon cornstarch, heaping

1 teaspoon Orange Extract

Cinammon

Preparation

Preheat your oven to 350 degrees.

Lay out 2 sheets of your puff pastry. Cut each sheet into 9 squares, total of 18 squares.

Place each individual squares into the muffin molds and shape into the mold so that the pastry is even on the bottom and all the way up the sides. Please make sure the pastry goes up to the very top. Also, make sure there is no air bubble at the bottom. The more even you can get the dough, the better the pastry cup will come out.

Once you get them all in the molds, add cupcake liners to the centers of each. Fill each liner with small dry beans (you can use rice, but beans are easier). The weight of the beans will hold down the pastry, preventing it from puffing up too much. Bake the pastry cups in the oven for 20 minutes. Set aside and cool.

In a small mixing bowl, add the 6 egg yolks, sugar and salt. Whisk until thoroughly incorporated.

Then add cornstarch and mix thoroughly into the sugared yolk mixture. Add the orange extract and the heavy cream. Whisk until fully incorporated.

Discard the cupcake liners and beans. Fill the individual pastry cups with the egg mixture. Put back in oven for 20 minutes. Let cool for about 5-10 minutes so that the custard sets. Sprinkle with cinnamon.