I was looking for something to serve at one of curry pop up events. I have used the idea of Portuguese custard and added cardamom to the pastry and custard. Worked a treat. If you don't like cardamom, replace with cinnamon in the pastry and vanilla extract in the custardWe are split in this house over having them freshly baked or when they are a day old. Either way they will keep for 2-3 days.
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Ingredients
- 110 g caster sugar
- 3 large egg yolks
- 2 tbsp cornflour
- 175 ml milk
- 220 ml double cream
- 2 tsp ground cardamom
- 1 x 320 g ready rolled puff pastry
- icing sugar to serve
Equipment
- 12 hole muffin tin
Instructions
- In a sauce pan beat together the sugar, yolks and cornflour with a pinch of sea salt. Before turning the heat on, slowly pour in the milk and cream whisking as you go. Now turn the heat on to medium and using a wooden spoon, stir over the heat until the custard thickens. Don't let it boil. Remove from the heat and add the remaining 1.5 tsp of cardamom.
- The custard need to be completely cold. Tip into a bowl and cover with a piece of baking paper to prevent a skin and either put in the fridge, stirring occasionally or put in the freezer for 30 minutes then in the fridge.
- Grease a 12 hole muffin tin.
- Unroll the pastry with the long edge facing you, sprinkle with 1/2 tsp of cardamom. Cut it in half vertically and place one piece on top of the other.
- Roll it up tightly and slice into 12. Roll into a thin circle and press into a muffin tin hole. Repeat with the remaining slices. If the custard isn't ready, put the muffin tin in the fridge until you are ready to assemble.
- Preheat the oven 200c fan.
- Divide the custard between the pastry cases and bake for 20-25 minutes until bubbling and golden. Cool for 15 minutes before removing to a wire rack.
- If you want more colour, sprinkle with icing sugar and caramelise with a blowtorch or under the grill
Tried this recipe?Let us know how it was!