Pasteis de Nata (Cream Custards)

FOR THE PASTRY

Step 1: In bowl of food processor fitted with metal blade, pulse flour, salt and sugar to combine. Add butter and pulse until flour resembles coarse, uneven cornmeal, about 10 1-second pulses.

Step 2: Drizzle 5 tablespoons ice water over mixture. Pulse several times to work water into flour. Add remaining water, 1 tablespoon at a time, and continue pulsing until mixture develops small curds. Turn dough out onto work surface, shape into a disc and cover in plastic wrap. Refrigerate at least 1 hour.

Step 3: On lightly floured surface, roll half the dough to 1/16-inch thickness. Cut out 6 (4 1/2-inch) circles. Ease dough circles into a 12-cup (4-ounce capacity) nonstick muffin pan, pressing out any overlap. Repeat with remaining dough.

Step 4: Place in freezer 5 minutes. Trim overhang with knife. Line dough cups with cupcake papers and fill with dried beans or pastry weights. Bake at 350 degrees 10 minutes to set.

FOR THE CUSTARD

Step 5: Dissolve cornstarch in 1/4 cup cream in medium bowl. Add remaining cream and sugar and stir until mixture is smooth and sugar dissolves. Check for sugar granules with a spoon; none should remain.

Step 6: In small bowl, blend yolks with fork until smooth. Add to cream mixture, stirring gently to combine.

Step 7: Ladle egg mixture into partially baked pastry cups, filling to 2/3 capacity. Bake at 350 degrees until edges of custard are puffed and middle is still jiggly, 20 to 25 minutes. (Custard will continue to cook after removing from oven.)

Step 8: Cool completely in pan. Best when eaten the same day.