Puff Pastry & Natilla

I've definitely been on a pastry mood lately when it comes to desserts, so here's another recipe to add to those quick and easy ones. For this recipe I used store bought puff pastry and filled them up with a very traditional Puerto Rican treat. Natilla is really similar to custard, and you can serve it alone in little ramekins or use it to fill up pastries. These sweets match perfectly with coffee for a "light" breakfast or midday snack over a conversation. Im sure that if we could actually eat a cloud it would taste exactly like these pastries, super airy and buttery texture with a really smooth and decadent center. I don't know if my subconsciousness is trying to say something related to France, but I'm truly obsessing over pastries. This is a must try recipe! Hope you do try it and enjoy it!

Let me know what you think.

Xo

Flor 

Filling 

1/3 cup cornstarch

2 cups milk

2 egg yolks

3/4 cup sugar

1/4 teaspoon salt

Half a lemons' rind

Place the cornstarch in a saucepan, add a little milk and stir until the cornstarch has completely diluted into the milk. 

Add the egg yolks, and stir well, then add the remaining milk and ingredients. Cook on a moderate heat (if using gas stove a 3 would be perfect), stirring constantly with a wooden spoon until it begins to curdle a little or starts to boil. 

Remove from heat immediately and stir until it reaches a custard like consistency, and fill pastries or pour into little ramekins and refrigerate. 

***Note: I skipped the lemon rind and instead added 1/2 teaspoon of vanilla paste.