Cookbook:Lemon Custard Pastry Cups (Pastel de Nada)

Ingredients

 * 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

Procedure

 * 1) Preheat oven to 425°F (220°C).
 * 2) Roll half the dough out to 14×10-inch rectangle. Use a 4 ½-inch round cookie cutter to out circles.
 * 3) Press the dough circles into 12 muffin cups. Line each with foil, then fill with pie weights. Freeze about 15 minutes.
 * 4) Bake pastry shells in bottom third of oven for 10 minutes. Remove foil and weights; let cool for 10 minutes.
 * 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.
 * 6) Strain pudding into bowl; let cool for 5 minutes.
 * 7) Pour pudding into shells. Broil 6 inches from the heat source for 3 minutes. Let cool on rack for 15 minutes
 * 8) Remove pastries from pan, and refrigerate for about 4 hours.
 * 9) Sprinkle with icing sugar and serve.