- 1/2 Cup Caster Sugar
- 1/3 Cup Water
- 2 tbs Cornflour
- 2 Cups Milk
- 5 Egg Yolks
- 2 tsp Vanilla Essence
- 3 sheets ready rolled Puff pastry
Place sugar and water in a small saucepan. Heat over low heat, uncovered, stirring for 2-3 minutes or until the sugar dissolves. Pour into a heatproof bowl and place in the fridge for 15 minutes to cool.
Place cornflour and 1 tbs milk in saucepan and stir until a smooth paste forms. Place sugar syrup, remaining milk, egg yolds and vanilla essence in saucepan and whisk until combined well.
Stir over a low heat until the custard thickens and coats back of spoon. Place in a heatproof dish and place in fridge for 1 hour to cool.
Preheat oven to 220 degrees C. Cut 4 rounds of pastry from each sheet and place in a muffin pan, divide custard mix evenly between the 12 cases and bake in preheated oven for 25-30 minutes or until pasty is golden and custard is firm.
Serve warm, or set aside until they have cooled to room temperature.