Pastel de Nata (Viking River)

Flour for dusting

1 lb (454 g) pkg frozen puff pastry, thawed

1 C (237 ml) milk

3 T (28 g) cornstarch

1 C (192 g) sugar

1 tsp (2.5 ml) vanilla extract

6 lg egg yolks

Preheat oven to 375°F (190°C).

Lightly grease a 12-compartment muffin tin.

Lay out one sheet puff pastry on floured board; cut into six 4½-inch (12-cm) circles; repeat with remaining dough.

Place circles in muffin cups, pressing into bottom and sides; set aside.

In a small saucepan over medium, cook milk, cornstarch, sugar and vanilla, whisking constantly until mixture thickens; remove from heat.

Gradually whisk half of hot milk mixture into egg yolks in a bowl; then add this mixture back into remaining milk in saucepan, whisking constantly. Cook until thickened, about 5 minutes, stirring constantly.

Pour into dough-lined cups; bake 20 minutes or until pastry is golden brown and filling lightly browned on top. Cool slightly before removing.