Pastel de Belém

Ingredients

• 2 sheets (400g) store-bought puff pastry 2 sheets (400g) store-bought puff pastry
• 2 cups (500ml) whole milk 2 cups (500ml) whole milk
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• 4 large egg yolks 4 large egg yolks
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Powdered sugar, for dusting Powdered sugar, for dusting
• Ground cinnamon, for sprinkling Ground cinnamon, for sprinkling

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 15g, 7g
• Carbohydrates (total, sugars): 32g, 16g
• Protein: 4g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 220°C (425°F).
2. 2.
   Grease a muffin tin with butter or cooking spray.
3. 3.
   Roll out the puff pastry sheets on a lightly floured surface until they are slightly thinner.
4. 4.
   Cut the pastry into squares that are large enough to fit into the muffin tin cups.
5. 5.
   Press the pastry squares into the greased muffin tin, ensuring they cover the bottom and sides of each cup.
6. 6.
   In a saucepan, heat the milk over medium heat until it starts to simmer. Remove from heat.
7. 7.
   In a separate bowl, whisk together the sugar, flour, and egg yolks until well combined.
8. 8.
   Slowly pour the hot milk into the egg mixture, whisking constantly.
9. 9.
   Return the mixture to the saucepan and cook over medium heat, stirring continuously, until it thickens and coats the back of a spoon.
10. 10.
    Remove the custard from heat and stir in the vanilla extract.
11. 11.
    Spoon the custard into the prepared pastry cups, filling them about 3/4 full.
12. 12.
    Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown and the custard is set.
13. 13.
    Remove from the oven and let the pastries cool in the tin for a few minutes.
14. 14.
    Carefully transfer the pastries to a wire rack to cool completely.
15. 15.
    Dust the Pastel de Belém with powdered sugar and sprinkle with ground cinnamon before serving.

Treat your ingredients with care...

• Puff pastry — Ensure that the puff pastry is thawed according to the package instructions before rolling it out. This will make it easier to work with and prevent it from tearing.
• Milk — Use whole milk for a richer and creamier custard. Avoid using low-fat or skim milk, as it may result in a less indulgent texture.
• Vanilla extract — Use pure vanilla extract for the best flavor. Avoid using imitation vanilla, as it may alter the taste of the custard.

Tips & Tricks

• To achieve a flaky and crispy crust, make sure the puff pastry is rolled out thinly and evenly.
• When filling the pastry cups with custard, leave a small space at the top to prevent overflow during baking.
• For an extra touch of flavor, sprinkle the custard with a pinch of nutmeg before baking.
• Serve the Pastel de Belém warm or at room temperature for the best taste and texture.
• These pastries are best enjoyed on the day they are made, but they can be stored in an airtight container for up to 2 days.

Serving advice

Serve the Pastel de Belém as a delightful dessert or a sweet treat with a cup of coffee or tea. Dust them with powdered sugar and cinnamon for an elegant presentation.

Presentation advice

Arrange the Pastel de Belém on a serving platter, and sprinkle some additional powdered sugar and cinnamon on top for an enticing visual appeal. Consider adding a sprig of fresh mint or a dollop of whipped cream as a garnish.