Saturday, 13 September 2014


4 egg yolks
115 grams caster sugar
2 level tablespoons cornflour
400 mls milk
2 teaspoons vanilla
2 sheets frozen puff pastry, thawed

in a medium sized saucepan, whisk egg yolks, sugar and cornflour until combined.

whisk in milk  in 2 batches till smooth.

cook, stirring over medium heat until thickened and comes to boil.

remove from heat and stir in vanilla.

transfer custard to a bowl, cover with cling wrap and let cool.

preheat oven to 180 c

cut sheet of pastry in half and place one piece on top of other.  repeat with other sheet.

starting at the short end, roll up pastry.

cut each roll into 6 pieces.

place each piece of pastry between 2 sheets of baking paper and roll each piece  into a 10 cm. circle.

lightly grease a 12 hole muffin tin.

press a piece of pastry into each hole and evenly fill with custard.

cook for approx. 20 - 25 mins until golden.

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