Description
Viking Cruise’s Executive Chef Ribeiro’s flaky pastry crust holds a puddle of creamy yellow egg custard, perfect for afternoon tea, coffee or a glass of Port.
Ingredients
Units
Scale
- 1 packet frozen puff pastry thawed according to package instructions
- 1 cup whole milk
- 1 tablespoon cake flour
- 7 oz granulated sugar
- 1/2 vanilla bean (seeds intact) or 1 teaspoon vanilla extract
- 6 egg yolks
Instructions
- Pre-heat oven to 375 degrees F.
- Lightly grease a 12 cup muffin tin.
- Lay out the pastry on a flt sheet pan and roll from the shorter edge one turn.
- Cut about a 2” piece of pastry and work it into the bottom and up the sides of each cup of the muffin tin. TIP: wet your finger to push up the dough evenly.
- In a saucepan, combine milk, cake flour, sugar, and vanilla.
- Cook, stirring constantly with a whist until mixture thickens.
- Place egg yolks in a medium bowl.
- Whisk together.
- Slowly whisk HALF of hot milk mixture into yolks.
- Gradually add yolk mixture back into the remaining half of hot milk whisking constantly.
- Cook stirring constantly for 5 minutes or until thickened.
- Remove the vanilla bean.
- Fill pastry-lined muffin tins with mixture and bake for 20 minutes or until pastry is golden brown and filling is lightly browned on top.
- Category: Dessert
- Cuisine: Portuguese