First prepare the cream: in a bain-marie, whisk the egg yolks with the sugar.
Once well assembled, first incorporate the cornflour and vanilla, then add the cream, continuing to stir always in a bain-marie.
If you have a cake thermometer, keep in mind that the cream will be ready when it reaches 80 ° C. If you don't have it, consider that the cream should at least start to thicken: it will take about 10 minutes.
Immediately remove from the heat, pour the cream into a cold bowl and place the bowl in another, larger, full of ice.
Mix with a whisk for a few minutes to cool the cream, then cover it with a film for food contact.
Put the 2 rolls of puff pastry on top of each other, pressing lightly to make them stick together, then roll them up and finally cut the roll into slices.
Sprinkle each slice with flour, then crush it to form a circle.
Curve the edges of the circle to make a basket and line the muffin molds.
Once you have made all the puff shells, fill them with the cream until you almost reach the edge.
Then cook in a convection oven preheated to 220 ° C for about 15 minutes, then turn on the grill and cook for 3-5 minutes, so as to lightly brown and caramelize the surface.
Let your pasteis de nata cool completely, turn them out, dust them with cinnamon powder and serve.
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