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.