2 egg yolks
115 g caster sugar
1 Tbls cornflour
400 ml full cream milk
2 tsp vanilla essence
1 sheet puff pastry
Grease 12 hole muffin tin. Preheat oven to 200 degrees C.
Put egg, yolks, sugar and cornflour in a pan and mix. Gradually add milk
till mixture is smooth.
Place pan on medium heat and stir constantly till mixture thickens and
comes to the boil.
Remove from heat, stir in vanilla.
Put custard in a bowl and cover with cling wrap.
Cut pastry into 12 sized rounds. Press discs into muffin holes.
Spoon in the cooled custard and bake for 20-25 minutes until golden ontop.
Allow to cool.
Serve warm or chilled!