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Take your puff pastry sheet and generously brush butter on it
Roll it like a swiss roll & refrigerate for 30 minutes to 1 hour
In a saucepan add the milk, cream, sugar, cinnamon and heat on low till the sugar melts
In a bowl mix the egg & egg yolks. Whilst continuously whisking pour in the milk mixture. Cool this completely in the fridge
Then strain the custard and set aside
Take your rolled puff pastry and divide it into 10 to 12 portions
Place each piece in a greased cupcake tin and using your thumbs press the dough around the cupcake tin. Do this slowly and carefully not to tear the dough. Make sure the dough rises well above the sides. A little overhang is needed
Refrigerate this for at least 2 hours or overnight
Pour the custard until ¾ way full
Bake in a preheated oven at 210°C for 20 to 25 minutes
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