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Sprinkle caster sugar and cinnamon over the puff pastry. Roll it up, slice into thumb-sized pieces, and flatten them out to line a muffin tin.
PREHEAT that oven to 200°C. Get ready for magic.
Heat milk and vanilla seeds until just boiling. In a separate bowl, whisk egg yolks, caster sugar, and cornflour until smooth. Slowly pour the hot milk into the egg mixture, whisking like a pro. Return to the heat and stir until thick and silky.
SPOON the custard into your pastry cases.
BAKE for 20 mins or until golden, bubbling, and your kitchen smells like heaven.