| Cook Time | 15 minutes |
| Servings | serves |
Ingredients
- 1 tablespoon Sugar
- 2 sheets Puff Pastry
- Plain Flour for dusting
Custard:
- 3 Egg Yolks
- 1/3 cup Sugar
- 1/2 tablespoon Custard Powder
- 100 ml Milk
- 80 ml Cream
- 1 teaspoon Vanilla Bean I add aof vanilla essence here
Ingredients
Custard:
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Instructions
- Preheat oven to 200C and lightly grease muffin tins.
- Lay a layer of pastry on a work surface and sprinkle with 1/2 Tablespoon sugar. Lay the second layer on top of the first to give a double layer of pastry. Cut pastry in half and roll each half from the short end into 2 logs. Wrap each log in plastic wrap and refrigerate for 10 mins.
- Remove from fridge and cut into 1 cm rounds. Lightly flour a work surface. Roll each pastry disc into a 10 cm round. Press rounds into muffin tins. Prick bases well with a fork. Refrigerate until needed.
- To make custard, place the egg yolks, sugar and custard powder in a saucepan and whisk to combine. Gradually add the milk and cream, whisking until smooth. Add the vanilla, place over medium heat until the mixture thickens and comes to boil. Remove vanilla bean (if used) and transfer the custard into a bowl. Cover the surface with plastic wrap (to prevent a skin from forming) and set aside to cool.
- Divide the custard among the chilled pastry cases. Do not overfill or the custard will bubble over the pastry. Bake for 12-15 mins or until the custard is set and golden. Cool in the tins before transferring to wire rack to cool completely.
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