Cinnamon Sugar Syrup: Combine the sugar, water, and cinnamon stick in a small saucepan. Over high heat, bring the mixture to a boil and cook for about a minute or until all the sugar granules have dissolved. Remove from the heat and let it sit aside until ready to use.

Egg Filling: Add one cup plus one tablespoon of the whole milk into a separate saucepan over medium heat, until bubbles begin to form around the edges, about 4 to 5 minutes.

While the milk is heating up, whisk the flour and remaining five tablespoons of milk in a large mixing bowl. Continue to whisk while adding the hot milk in a slow and steady stream.

Discard the cinnamon stick from the sugar syrup and slowly whisk it into the milk mixture in a steady steam.

Return the milk and sugar mixture to the saucepan and cook over low heat, whisking constantly until thickened, about 10 to 12 minutes.

Turn the heat off and add in the yolks to the mixture. Whisk until well combined, and then strain through a fine-mesh sieve into a mixing bowl. Set aside to cool down slightly.

Egg Tarts: Preheat oven to 260C (500F or gas mark 10).

Prepare you muffin tins by lightly greasing them with a little butter.

Roll out your store-bought puff pastry sheets and cut them depending on the size of your muffin tins. Ideally you’ll want them about ¾ up the sides of each muffin mold. Evenly flatten the dough against the bottom and sides by pressing down on it.

Pour about 1 & ½ tablespoons of the warm egg filling into each pastry shell.

Bake for about 15 to 20 minutes, or until the shells are golden brown and crisp, the custards are set, and the tops are blackened in spots.

Let cool in the pans on wire racks for 5 minutes, and then remove them from the tin and onto the wire rack. Sprinkle with cinnamon, serve warm, and enjoy!