John Myers
Ingredients for 1 servings:
- 500 g puff pastry sheet(s), frozen
- 8 egg yolks
- 500 ml cream
- 150 g sugar
- 1 tsp lemon zest, e.g. lemon zest or fresh lemon peel, untreated
- 1 tbsp cornstarch
- n. B. Grand Marnier
- powdered sugar
- Cinnamon powder
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Thaw the puff pastry, roll it out lightly, and cut out circles (approx. 10 cm in diameter). Place the dough circles into one (or two) muffin tins and prick the edges a few times with a fork. Combine the cream (reserve some to mix with the cornstarch), sugar, and lemon zest in a saucepan. Add the egg yolks through a sieve. Heat over low heat, stir, and just before cooking, add the cornstarch mixed with the reserved cream. Simmer for 3 minutes, stirring frequently. Remove the cream pudding from the heat and let it cool slightly. If desired, add a little Grand Marnier (about 1-2 teaspoons) to the puff pastry cases and fill with pudding. Bake on the middle rack of an oven preheated to 200°C (top/bottom heat) until golden brown. Remove from the oven, let it cool, and sprinkle with powdered sugar and cinnamon before serving. They taste best when still lukewarm. Makes approx. 18 – 20 pieces.
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