thank you for the suggestion but not really quite what i am looking for i am looking for something more then just opening up a bunch of different cans and mixing them to gather something more fresh and authentic
2 cups all-purpose flour, plus more for rolling
1 teaspoon salt
2 tablespoons granulated sugar
10 tablespoons chilled unsalted butter, cut into 1/4 inch cubes
5-7 tablespoons ice water
1 tablespoon cornstarch
1 1/2 cups heavy cream
1 cup granulated sugar
6 egg yolks
Make the pastry.
In the bowl of a food processor fitted with a metal blade, pulse the flour, salt and sugar to combine.
Add the butter and pulse until the flour resembles coarse, uneven cornmeal, about 10 1-second pulses.
Drizzle 5 tablespoons of the ice water over the mixture.
Pulse several times to work the water into the flour.
Add the remaining water, 1 tablespoon at a time, and continue pulsing until the mixture develops small curds.
Turn the dough out onto a work surface, shape it into a disc and cover with plastic wrap.
Refrigerate for at least 1 hour.
On a lightly floured surface, roll half the dough to 1/16-inch thickness.
Cut out 6 (4 1/2-inch) circles.
(If you don't have a cookie cutter, a wide-mouth jar works well.) Ease the dough circles into a 12-cup (4-ounce capacity) nonstick muffin tin, pressing out any overlapping folds.
Repeat with the remaining dough.
Place the tin in the freezer for 5 minutes.
Remove and trim any overhang with the back of a knife so that the pastry cups are flush with the top of the tins.
Line dough cups with cupcake papers and fill with dried beans or pastry weights.
Bake at 350°F (180°C) for 8 to 10 minutes to set.
Make the custard.
Dissolve the cornstarch in 1/4 cup of the cream in a medium bowl.
Add the remaining cream and sugar, and stir until the mixture is smooth and the sugar dissolves.
Check for sugar granules with a spoon; none should remain.
In a small bowl, blend the yolks with a fork until smooth.
Add the yolks to the cream mixture, stirring gently to combine.
Ladle the egg mixture into the partially baked pastry cups, filling to 2/3 capacity.
Bake in at 350°F (180°C) until the edges of the custard are puffed and middle is still jiggly, about 20 to 25 minutes.
(The custard will continue to cook.) Cool completely in the tin.
Wammy, my husband is Portuguese & as the way to a man's heart is through his stomach, I have tried to cook Portuguese (especially after traveling there and gaining so much weight from all the yummy food!)
Here's an easy one!
Ameijoas a Bulhão Pato:
1 kg of fresh clams
2 soup ladles of white wine
2-3 cloves of garlic chopped
Soak the clams in water for at least 2 hours to clean them of sand
drizzle olive oil into the bottom of a pot & throw in the chopped garlic (be careful as garlic burns quickly)
add the 2 soup ladles of white wine to the mix and stir slowly until alcohol has cooked off
add a bunch of chopped coriander to the mix
throw in all the clams
cover the pot for 5 mins or until all the clams have opened (discard the ones that don't open)
give it a good stir and add a handful of finely chopped coriander
serve (with crusty Portuguese country bread to mop up the sauce!)
I don't know how "authentic" this is & if it is truly a Portuguese recipe but it was served at every restaurant we went to in Portugal as a starter and i LOVED it!