Ingredients
- puff pastry, frozen; thawed400 g
- cream2 cup
- all-purpose flour1/4 cup
- egg yolks6
- granulated sugar, white1 cup
- lemon zest2 tsp
- icing sugar1 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 9 steps
Preheat oven to 425°F (220°C).
Roll half the dough out to 14×10-inch rectangle. Use a 4 ½-inch round cookie cutter to out circles.
Press the dough circles into 12 muffin cups. Line each with foil, then fill with pie weights. Freeze about 15 minutes.
Bake pastry shells in bottom third of oven for 10 minutes. Remove foil and weights; let cool for 10 minutes.
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.
Strain pudding into bowl; let cool for 5 minutes.
Pour pudding into shells. Broil 6 inches from the heat source for 3 minutes. Let cool on rack for 15 minutes
Remove pastries from pan, and refrigerate for about 4 hours.
Sprinkle with icing sugar and serve.
Region evidence: no stated origin (basic dish)
