Lemon Custard Pastry Cups (Pastel de Nada)

• 400 grams frozen puff pastry, thawed
• 2 cups cream
• ¼ cup all-purpose flour
• 6 egg yolks
• 1 cup white granulated sugar
• 2 tsp lemon zest
• 1 tbsp icing sugar

Ingredients for 10 servings (1.2 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Preheat oven to 425°F (220°C).

   Oven
2. 2

   Roll half the dough out to 14×10-inch rectangle. Use a 4 ½-inch round cookie cutter to out circles.

3. 3

   Press the dough circles into 12 muffin cups. Line each with foil, then fill with pie weights. Freeze about 15 minutes.

4. 4

   Bake pastry shells in bottom third of oven for 10 minutes. Remove foil and weights; let cool for 10 minutes.

   Oven
5. 5

   Meanwhile, in microwaveable bowl, whisk together cream, flour, egg yolks, sugar, and lemon zest. Microwave at medium for about 8 minutes, or until it reaches the consistency of pudding, whisking every minute or so.

   Microwave
6. 6

   Strain pudding into bowl; let cool for 5 minutes.

7. 7

   Pour pudding into shells. Broil 6 inches from the heat source for 3 minutes. Let cool on rack for 15 minutes

   Oven
8. 8

   Remove pastries from pan, and refrigerate for about 4 hours.

9. 9

   Sprinkle with icing sugar and serve.