Description Edit

Ingredients Edit

Directions Edit

  1. Dissolve the cornstarch in 1/4 cup of the cream in a medium bowl.
  2. Add the remaining cream and Sugar, and stir until the mixture is smooth and the Sugar dissolves.
  3. Check for Sugar granules with a spoon; none should remain.
  4. In a small bowl, blend the yolks with a fork until smooth.
  5. Add the yolks to the cream mixture, stirring gently to combine.
  6. Ladle the egg mixture into the partially baked pastry cups, filling to 2/3 capacity.
  7. Bake in at 350 °F (180 °C) until the edges of the custard are puffed and middle is still jiggly, about 20 to 25 minutes.
  8. Cool completely in the tin.
  9. The pastéis are best when eaten the same day.

Contributed by: Edit

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