1. For the vanilla cream take some of the milk and mix with the cornstarch in a small bowl until well combined. Set aside. Cut the vanilla bean lengthwise and remove the seeds – add both to a small pot. Add the remaining milk, heavy cream, sugar, and salt to the pot and heat up. The mix does not have to cook. Set aside and let sit for about 20-30 minutes until only lukewarm.

 

2. Remove the vanilla bean pod (you can use it to make vanilla sugar). Add the cornstarch mixture and egg yolks to the pot and mix until well combined. Bring slowly to a boil and let bubble until the mixture has thickened. Take off the heat and let cool down. Mix from time to time so you do not get a skin on top.

 

3. Preheat the oven to 480°F (250°C). Use small metal/aluminum mini cake molds or a muffin tin and grease lightly. Set aside. Take the puff pastry out of the fridge and unroll. Roll up again from the longer side and cut this new roll/log into 14-15 slices. Add those slices to the molds – cut side up – and press into the molds to form a nice crust. You should go slightly over the edge so there is enough space for the filling. Add the cream to the molds and fill about 3/4 full. Place on a baking sheet and bake for 25-28 minutes. The pastéis can have some dark spots, but should not be burned completely ;) Take out of the oven and let cool down on a wire rack. Before serving dust with some cinnamon sugar or confectioners’ sugar. The pastéis taste good still a bit warm or cold.