Custard Baskets - Pastel de nata

Prep 25 min. Cook 40 min. Total 65 min. Servings 12 pcs.

1. To make the custard, mix the flour and 50 ml of the cream in a bowl. Stir until the flour is fully absorbed. Add the remaining cream and the sugar and stir until the sugar dissolves completely.
2. Separately, thicken the 6 well-beaten yolks in a pot over the stove, stirring constantly. Gradually add the rest of the cream after they thicken. Stir energetically for a few more minutes, remove from the heat and let cool slightly.
3. Mix together the custard, the vanilla, 3 egg yolks, the sugar and the honey and stir until you get a smooth mixture.
4. Prepare about 12 muffin moulds by greasing them and heat the oven to 190 degrees.
5. Cut the puff pastry sheets in two and place the halves one on top of the other. Start rolling the sheets into a roll from the short end. Once you have formed a long tight roll, cut it into 12 pieces about 1 cm thick. On a floured surface, start pressing the rounds so that you form a basket about 10 cm in diameter. Carefully press each basket into the muffin moulds.
6. Pour the custard into them and bake for about 40 minutes in a moderate, preheated oven. The finished custard baskets are cooled for a few minutes and dusted with powdered sugar.