|200.00 g||puff pastry — frozen|
|200.00 ml||castor sugar|
|425.00 ml||milk — full cream|
|2.00||eggs — just the yolks|
|5.00 ml||vanilla — essence|
Preheat the oven to 200 °C.
Grease a deep-hollowed muffin tin and line 10 hollows with puff pastry.
Heat the sugar and water until the sugar has dissolved and simmer for two minutes.
Mix the cornflour with the milk, egg yolks, vanilla essence and sugar syrup.
Pour into a saucepan and heat slowly, stirring continuously until the mixture thickens.
Cool before spooning into the pastry shells. (Cover the custard with a sheet of wax paper while cooling to prevent a skin from forming.)
Bake for about 20 minutes or until done.