INGREDIENTS

6 egg yolks 1 (12 ounces) can evaporated milk 1 (14 ounces) can sweetened condensed milk

For the Crust

8 ounces (2 sticks) butter 2 cups flour 1 teaspoon salt 2 tablespoons sugar ¼ cup ice water

ORDER INGREDIENTS

INSTRUCTIONS

1. In a bowl, combine egg yolks, evaporated milk and condensed milk until blended. Using a cheesecloth, strain egg-milk mixture.

2. Pour egg-milk mixture into prepared dough-lined muffin pan up to ¾ full and bake in a 350 F oven for about 20 to 25 minutes or until crust is golden and toothpick inserted in middle of custard comes out clean. Remove from oven and allow to cool before removing from pan. Best served at room temperature.

For the Crust

1. Cut butter into cubes and freeze for about 1 hour. In a bowl, whisk together flour, salt and sugar and chill in refrigerator for about 30 minutes.

2. Add butter to flour mixture. Cut the butter into the flour using a pastry blender or by pinching the fat into the flour mixture with hands. Work them together until resembling coarse cornmeal with pea-like, butter-speckled pieces.

3. Slowly drizzle water to flour-butter mixture and with hands, mix until just combined. Gently gather dough and press into a ball. If dough is too crumbly and does not hold together, add more water a tablespoon at a time. DO NOT ADD TOO MUCH LIQUID and DO NOT OVERWORK DOUGH. Wrap dough with plastic wrap and chill in the refrigerator for about 2 hours.

4. Divide dough into 12 balls. Place each ball between two sheets of parchment paper and with a rolling pin, gently flatten each ball into 4-inch diameter and ⅛-inch thickness.

5. Spray holes of a 12-hole muffin pan with nonstick cooking spray. Lift each flattened dough and place into each muffin holes and with hands, gently press on sides and bottom. Trim off excess dough on edges.

NOTES

The key to buttery, flaky crusts is starting with VERY cold ingredients. I like to freeze my butter cubes and chill my flour mixture to help maintain temperature. Handle dough gently and do not over manipulate to prevent gluten formation. The dough needs to rest in the refrigerator, chill it for 2 hours (it will keep up to 3 days) to keep the embedded fat in pieces, making a lighter, flakier texture when baked. Work on the dough quickly while rolling and lining muffin pans. If it begins to soften, tear apart or stick on work surface, return to refrigerator to chill for about 5 minutes.