So, I'm not going to lie to you, this recipe is only one to do when you have time and patience. If you are ready for a slightly more challenging recipe to try out while stuck at home, this one is oh so delicious and definitely worth it (excuse the burnt edge on the top, not every one is a winner)! I used ready made puff pastry, but if you are a great baker already, try out making your own pastry. Click here for a recipe to follow.
475ml Full-fat milk
5 Egg yolks
145g Caster sugar
Pinch of ground cinnamon or nutmeg (whichever you prefer)
1tsp Vanilla extract
40g Plain Flour
Butter for greasing
1 Egg for brushing
1 Sheet of all-butter puff pastry (ready-rolled is best).
Gently warm the milk, vanilla and cinnamon/nutmeg in a pan until almost boiled, then take off the heat.
Put your flour into a second pan and add a little bit of the warm milk. Stir until a paste has formed, then gradually add the rest of the milk, mixing until it has thickened. Leave aside.
Add the sugar and 100ml water into another pan and put on a low heat until the sugar has completely melted. Adjust the heat higher and boil for 4-5 minutes until syrupy.
Gradually add the sugar mixture to the milk mixture and stir well. Pour your mixture into a sieve and strain into a jug to get rid of lumps.
Crack the eggs yolks into a large bowl and whisk. Next, gradually add the milk mixture until combined. Cover with clingfilm and put in the fridge for 30 minutes.
Preheat the oven to Gas Mark 7 and put a baking tray in to preheat as well. With your butter, grease the muffin tray.
Open up your pastry, then roll it back up as tightly as possible. Slice the roll into 12 slices. Flatten each slice as thinly as you can and line the holes of the muffin tray with them, pressing hard into the crevices.
Pour the custard mixture into each pastry case, leaving a little bit of pastry exposed. Use your beaten egg to brush the exposed pastry.
Bake for 20-25 minutes, putting the muffin tray on top of the preheated baking tray.