Ingredients

The following ingredients have 12 Servings
  • 320 g ready rolled puff pastry
  • 1 tbsp custard powder
  • 150 g golden caster sugar
  • 1 tsp vanilla paste
  • 3 egg yolks
  • 250 ml full cream milk
  • 75 ml double cream ((heavy cream))

Instruction

  • Preheat the oven to 190℃ (170℃ fan)/375°F/gas mark 5. Lightly grease a 12 hole bun or muffin tin.
  • Unroll the pastry and remove the lining sheet, then reroll to form a log of pastry.  Cut into 1.5cm (½in) thick slices.
  • Lay each piece on a lightly floured surface and roll out each round until they are 9cm (3½in) in diameter. Press each round into the prepared tin.
  • Place the custard powder and sugar in a bowl with the vanilla paste and egg yolks.  Add a little milk and whisk to form a smooth paste.
  • Heat the milk with the cream in a saucepan until almost boiling. Gradually whisk the hot milk into the egg yolk mixture, then return to the pan.  Heat gently stirring constantly until the custard thickens slightly.
  • Divide the custard equally between the  pastry cases and bake for 20 – 25 minutes until the pastry is crips the custard is set and beginning to brown on the top. Allow to cool and  serve cold