AuthorBiteSizedEnjoy this delightful take on a classic Filipino dessert featuring layers of creamy custard made from corn, condensed milk, and butter, all nestled within a crispy, golden pastry cup for a perfect balance of textures and flavors.
In a pot, mix the egg yolks, condensed milk, corn, and vanilla extract. Heat the pot over medium and continue mixing until incorporated.
Thicken with the cornstarch and continue mixing. Remove from heat and let it cool.
In a clean bowl, beat the egg whites with an electric mixer. Gradually add the cream of tartar until foamy.
Gradually add the sugars until the meringue forms stiff peaks. Set aside.
Oil a muffin tray. Place a puff pastry square in each container and cut off the excess. Brush each with melted butter. Sprinkle with white sugar.
Spoon about 1 to 2 tablespoons of filling in each puff pastry cup.
Top each puff pastry cup with meringue until filled.
Bake the muffin tray for about 25 minutes at 250 degrees C with the bottom heat only. Remove once the meringue is brown and puff pastry cups are cooked.
Ingredients
Directions
In a pot, mix the egg yolks, condensed milk, corn, and vanilla extract. Heat the pot over medium and continue mixing until incorporated.
Thicken with the cornstarch and continue mixing. Remove from heat and let it cool.
In a clean bowl, beat the egg whites with an electric mixer. Gradually add the cream of tartar until foamy.
Gradually add the sugars until the meringue forms stiff peaks. Set aside.
Oil a muffin tray. Place a puff pastry square in each container and cut off the excess. Brush each with melted butter. Sprinkle with white sugar.
Spoon about 1 to 2 tablespoons of filling in each puff pastry cup.
Top each puff pastry cup with meringue until filled.
Bake the muffin tray for about 25 minutes at 250 degrees C with the bottom heat only. Remove once the meringue is brown and puff pastry cups are cooked.
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