Portuguese Egg Tart

The 250 g of puff pastry is rolled thin, cut into circles large enough for the muffin cups, and pressed firmly against each bottom and side. The lined tin is chilled while the filling is prepared so the pastry remains cold before baking. For the custard, 200 ml of milk, 100 ml of heavy cream, and 90 g of sugar are heated over medium-low heat. Once steam appears around the edge, the mixture is kept below a hard boil. The 12 g of cornstarch is first dissolved in a small portion of the warm liquid, then whisked back into the pan to avoid dry starch clumps. After 1-2 minutes of constant stirring, the mixture should coat a spoon only lightly rather than becoming a thick paste. The pan is removed from the heat before four egg yolks and one teaspoon of vanilla are whisked in quickly. Passing the custard through a fine sieve removes egg strands and any small lumps before it reaches the pastry. The cold cups are filled with room left at the top so the custard does not overflow as it bakes. In an oven fully preheated to at least 230°C, the tarts bake for 15-18 minutes. Brown spots on the surface and centers that still move slightly are the stated removal cues. The custard finishes setting as the tarts cool.