Pasteis de Nata, Tant Sannie style
- 1 whole large egg
- 2 large egg yolks
- 2 tablespoons corn flour
- 115 g golden caster sugar
- 250 ml full cream milk
- 100 ml Tant Sannie se Melktert liqueur
- 1 tablespoon vanilla extract
- 1 sheet ready-rolled puff pastry
- cinnamon to taste
Lightly grease a 12 hole muffin pan and pre-heat oven to 200 degrees C. Put egg, yolks, sugar & cornflour in a saucepan and mix well together then gradually add the milk and Tant Sannie se Melktert liqueur until mixture is well mixed and smooth. Place pan on medium heat and stir constantly until mixture is thick and comes to the boil. Remove pan from heat and stir in vanilla extract. Put custard in a glass/ceramic bowl to cool and cover with cling film or baking paper to prevent skin forming.
Meanwhile, sprinkle the pastry sheet with cinnamon to taste, divide into two pieces and place them on top of each other. Roll the pastry tightly, from the short side, into a log and cut the log into 12 even-sized rounds. Roll each round into a disc (about 10 cm) and press the pastry discs into the muffin pan. Spoon in the cooled custard and bake for 20-25 minutes until golden on top. Leave to cool in the pan for 5 minutes. Can be eaten warm or at room temperature.