- butter, for greasing
- 1 sheet ready rolled puff pastry
- 50g plain flour, plus extra for dusting
- 300ml whole milk
- 1 cinnamon stick
- zest of 1 lemon
- 3 large egg yolks
- 200g golden caster sugar
- 2 tsp vanilla extract
Grease a 12-hole muffin tin. Unroll 1 sheet of ready rolled puff pastry.
On a lightly floured surface, tightly reroll the pastry from one short end, to make a log sausage shape.
Roll it with your hands, until smooth, then trim the ends. Cut the pastry into 12 even pieces.
Put one piece of pastry, on its side, in each hole. Using your thumbs, press the dough into the base and up the sides. Chill for about 1 hour.
in a pan, combine 300ml whole milk, vanilla extract, cinnamon stick and the zest of 1 lemon. heat until just bubbling at the edges, then turn off the heat. Leave to infuse for 15 minutes.
Strain the infused milk into a jug, discarding the cinnamon and lemon zest left in the sieve. Put 50g plain flour in a mixing bowl.
Pour in a little milk and whisk to make a smooth paste. Gradually add the remaining milk, whisking until combined. Stir in 3 large egg yolks; set aside.
In a small pan, gently heat 200g golden caster sugar and 100ml water, until the sugar has dissolved. Increase the heat and boil briskly for 3 minutes.
Remove from the heat and gradually pour the hot syrup into the milk and flour mixture, whisking until it forms a smooth, runny custard.
Spoon the custard into a clean pan and cook, over a low heat, stirring with a wooden spoon, until thickened (about 8 minutes).
Remove from the heat and set aside to cool for 15 minutes. To stop a skin forming as it cools, cover the custard surface with a sheet of clingfilm.
Preheat the oven to gas 9, 240°C, fan 220°C.
Using 2 teaspoons, divide the custard between the pastry cases. Bake for 18-20 minutes, until the custard is blackened in places and the pastry is flaky and golden.
Allow to cool in the tin for 20 minutes before turning out. Serve warm.