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

Steps

1. Preheat oven to 425°F (220°C).
2. Roll half the dough out to a 14×10-inch rectangle.
3. Use a 4 ½-inch round cookie cutter to cut out circles.
4. Press the dough circles into 12 muffin cups.
5. Line each with foil.
6. Then fill with pie weights.
7. Freeze about 15 minutes.
8. Bake the pastry shells in the bottom third of the oven for 10 minutes.
9. Remove the foil and weights.
10. Let cool for 10 minutes.
11. Meanwhile, in a microwaveable bowl, whisk together the cream, flour, egg yolks, sugar, and lemon zest.
12. Microwave at medium for about 8 minutes, or until it reaches the consistency of pudding, whisking every minute or so.
13. Strain the pudding into a bowl.
14. Let cool for 5 minutes.
15. Pour the pudding into the shells.
16. Broil 6 inches from the heat source for 3 minutes.
17. Let cool on a rack for 15 minutes.
18. Remove the pastries from the pan.
19. Refrigerate for about 4 hours.
20. Sprinkle with icing sugar.
21. Serve.