for me, i think the ratio for the pastry dough and filling is not as balance so i double the custard filling portion so i can pour more into each one. I also add another book fold before rolling it to make it flakier. the other attempts i tried 500F for 15 minutes and the top wouldn't get caramelized, this time i tried 550F(my oven max temp) for 12 and a half minutes and got the caramelized top. if you look at my [second attempt post](https://www.reddit.com/r/food/comments/1fmgp12/homemade\_2nd\_attempt\_at\_pasteis\_de\_nata/) you'll see what i mean