Whisk together yolks, whole eggs and sugar till well combined; set aside. 10
Pour milk and cream in a saucepan, add vanilla and cinnamon stick and bring to a boil. Remove from heat. 10
Remove the cinnamon stick from the hot milk mixture and add ½ cup of the mixture to egg mixture, whisking all the while. Transfer whisk to the hot
milk mixture in the saucepan and, whisking continuously, add the egg mixture to it. Return the saucepan to the stove; stir over a low heat until the
mixture begins to thicken. Set aside.
Preheat the oven to 250ºC or the highest temperature your oven can go.
Remove the plastic film from pastry and roll pastry back up into a tight roll. Slice into about 16 equal (2cm) pieces.
Press the pastry discs into the cups of a well-greased 12-cup muffin pan.
Fill each cup with the custard.
Bake for 15–20 minutes until pastry is golden and the custard has blackened in places. Allow to cool and then serve.
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