For the pasteis de nata, preheat the oven to 220 °C. Butter a muffin tin and dust with flour. Roll out the puff pastry on a floured work surface and cut out 12 circles the size of the muffin tins and press them into the mold.
Mix the cornstarch with a little milk until smooth. Bring the remaining milk to a boil with the whipping cream, sugar, salt and the vanilla pulp and vanilla bean and boil for about 1 minute, stirring. Stir in cornstarch.
Allow to cool briefly. Remove the vanilla bean and stir in the egg yolks. Pour the cream into the puff pastry cases and bake the cakes for about 15 minutes on the middle shelf.
Briefly brown the pâté under the grill. They should look a bit like “creme caramel”. Let the pâté de nata cool for 5-10 minutes, then remove from the tray and let cool.
If you like, you can sprinkle the pâté with a little cinnamon sugar before serving. For the egg white leftovers is suitable, for example, my recipe "Eggnog Gugelhupf".