Ingredients
2 ready-rolled butter puff pastry
19.7ml caster sugar
¼ cup cornflour
¼ cup custard powder
4 cups milk
8 egg yolks
1 cup caster sugar
plus extra for sprinkling
1 tsp vanilla extract
Equipment
- 1 rolling pin
- 1 large saucepan
- 1 whisk
- 1 wire rack
- 1 2 x 12-cup muffin pans
- 1 cooking spray
Instructions
- Preheat oven to 180° fan-forced. Spray 2 x 12-cup muffin pans with cooking spray and set aside.
- Cut one pastry sheet in half and sprinkle with 2 tsp of caster sugar. Place other half on top of the sugar and roll from the short edge into a log. Slice the log into 12 even rounds. Place rounds cut side up and use a rolling pin to roll flat to fit into the muffin tin holes. Repeat with second pastry sheet until both of the tins are filled with pastry. Refrigerate while making custard.
- In a large saucepan, place cornflour, custard powder, milk and egg yolks and whisk until well combined. Place over a medium heat, continually whisking until the custard begins to thicken. Add the sugar and whisk well until dissolved. Remove from heat and whisk in vanilla extract.
- Spoon 2 tablespoons of custard in each pastry cup and tap the tray on the bench to even the filling.
- Bake for 20 minutes or until pastries are slightly browned and crisp. Cool on a wire rack to retain crispness.
Notes
Tip
These are perfect afternoon tea treats
Tip
You can make the custard and pastries ahead of time and bake them just before your guests arrive.
Tip
I add the sugar at the end to prevent it sticking to the pan.
