The cooking time here does not include the cooling time once the custard is cooked before it is baked. Add at least another 30 - 50 minutes depending on your temperature. If you cover the custard with plastic while it's cooling it shouldn't form a skin, but if it does just mix it up - you won't notice it in the final product.
Ingredients
115g White Sugar
1 Egg
2 Egg Yolks
10g Cornflour
400g Full Fat Milk
2 tsp Vanilla Extract
300g All Butter Puff Pastry
Instructions
Thermomix Recipe
Weigh out the milk and set aside.
Place the white sugar into the Thermomix Bowl and mix at Speed 5 / 10 Seconds
Add one egg and two yolks to the bowl. (don't bang against the Thermomix bowl as that tends to upset the scales)
Add 10g cornflour and mix it all together, Speed 5 / 2 Seconds
Set the Thermomix to 90C/Speed 5/ 7 minutes and start it running
Add the milk slowly in a steady stream - it should take about 30 seconds to add.
When it's finished, add the vanilla extract and do a quick speed 5/ 1 second to mix it in.
Remove the lid and leave to cool.
If you're making the pastry, now's a good time to do that. Role out the pastry and use a cutter to cut 12 circles big enough to cover your muffin pans.
Spray the pans, add the pastry and press down to make the 'cases'.
Once the custard is cooled all the way down, heat the oven to about 180C
Add a tablespoon or two of the custard to each muffin case - don't fill it all the way to the top.
Cook for 20 - 25 minutes. The custard will puff up and look pillowy and like it's going to overflow but when you take it out of the oven it'll collapse down again.
Bake until the tops are brown - I don't like them blackened, but I'll leave it to your personal preferences on that.
Remove from the oven and set aside to cool down thoroughly. They can be eaten warm, but are just as delicious cold.
Sprinkle with icing sugar before serving.
Recipe by Keeper of the Kitchen at https://www.keeperofthekitchen.com/2015/03/29/pastel-de-nata-portuguese-custard-tarts-recipe/