Pasteis de Belem
Description
The recipe won't take much time. This dessert will surely be appreciated by your guests or family. It's light and incredibly airy. These little baskets will simply melt in your mouth. You can add a bit of vanilla to the cream—it will be perfectly suitable. Before serving, you can dust everything with powdered sugar. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Thaw the dough and roll it out. Place the layers close to each other, slightly overlapping.
- 2
Step 2
Then roll the dough into a tight log and cut it into pieces 1.5-2 cm in size.
- 3
Step 3
Grease the muffin tins and place a piece of dough in each, cut side up. Then press the dough to cover the entire surface of the pan.
- 4
Step 4
For the cream, mix the flour with a small amount of milk until smooth.
- 5
Step 5
Pour the remaining milk into a saucepan, add lemon zest and a cinnamon stick. Heat over medium heat. As soon as the mixture begins to boil, add the milk-flour mixture and stir; turn off the heat after a few seconds. The custard should be thick.
- 6
Step 6
In another saucepan, pour in the water, add sugar, and bring to a boil. Boil for exactly one minute, then remove the saucepan from the heat.
- 7
Step 7
Gradually pour the sugar syrup into the cream in small portions in a thin stream, constantly stirring.
- 8
Step 8
Strain the cream to remove the citrus zest and cinnamon stick.
- 9
Step 9
Add the yolks to the cream and mix well.
- 10
Step 10
Pour the custard into molds and bake in a preheated oven at 250°C for 17–20 minutes.