Tiny Custards

1. 1

   Preheat oven to 375 degrees F. Lightly grease 12 muffin cups with butter. Cover each of the muffin cups with the puff pastry (use a large mug to cut the puff pastry sheets into circles).

2. 2

   In a saucepan put the milk with sugar, lemon and cornstarch (when adding the cornstarch stir energetically and constantly to avoid lumps). Before it starts boiling, reserve 1/4 cup of the milk mixture in a cup (this will be used later to temper the egg yolks). Let it cook in medium-low, stirring constantly, until the mixture thickens. Remove the lemon rind.

3. 3

   Beat the egg yolks in a different bowl. Then add the 1/4 cup of the milk mixture that we saved earlier, whisking constantly. Add this into the saucepan with the rest of the mixture while whisking energetically. Do this for 5 minutes or until it is thickened.

4. 4

   Fill 2/3 of the pastry-lined muffin cups with the egg custard and bake them in a preheated oven for 20-25 minutes, or until crust is golden brown.

5. 5

   Serve warm or cold. Add a dash of ground cinnamon and/or powdered sugar on top. Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.