Sort ingredients
mellypellywelsh
QR Code
Listen
PdfCombine egg yolks, sugar and cornflour in a medium, heavy-based saucepan. Add milk and cream and whisk until smooth. Stir over medium heat until mixture boils and thickens. Remove from heat and add essence.
Cover surface of custard with plastic wrap to prevent a skin from forming. Leave to cool slightly.
Roll out pastry on a lightly floured surface into a rectangular shape, to a thickness of about 3 mm. Cut pastry sheet in half. Stack the two halves on top of each other. Roll up tightly from the short side, then cut the roll into 10 slices, about 1 cm thick.
Lay pastry, cut side up, on a lightly floured surface and roll out each slice to about 10 cm in diameter. Press pastry into 10 hollows of a greased muffin pan. Spoon cooled custard into pastry cases.
Bake in a preheated oven at 200 °C for about 20 minutes, or until browned. Leave to cool slightly in pan before turning out onto a wire rack to cool completely.