Preparation

1. Preheat oven to 220°C (425°F)

 

2. In a small pan, place the sugar, water, and cinnamon stick. Simmer for 3 minutes and set aside.

 

3. Combine milk and cream in a saucepan and place over a medium heat. Bring mixture to a boil, then remove from the heat and set aside.

 

4. To a large bowl, add the egg yolks, whole egg, vanilla extract, and corn flour. Whisk until fully combined and no lumps remain.

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5. Temper the egg mixture by introducing the hot milk and cream in two 100 milliliter batches, then whisk.

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6. Return mixture to the saucepan and place over a low-medium heat. Whisk continually until mixture thickens. Turn off heat.

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7. Remove cinnamon stick from the syrup and slowly trickle into the custard, whisking continually.

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8. Lightly flour a work surface and cut puff pastry into 12 equal pieces.

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9. To a lightly greased muffin tin, push each piece of puff pastry down and up into the sides of the muffin holes until evenly distributed.

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10. Pour custard into each muffin tin so each one is three quarters full. Bake for 16-20 minutes until golden and brown.

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11. Serve warm with a dusting of icing sugar and a sprinkle of cinnamon. Enjoy!

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