Line your muffin tins with ready rolled flaky puff pastry (make your own if you really want to) keep it cool in the fridge before filling and baking.
- 1 cup of sugar
- 2/3 cup of water
- 1 cinnamon stick
- 1 cup plus 6 Tbsps of whole milk
- 1/2 cup standard flour
- 6 egg yolks
- Ground cinnamon for garnish
Preheat oven 210 c
In medium saucepan combine the sugar & water and cinnamon stick over high heat. Bring o the boil and cook for a minute then take the sugar syrup aside and let sit till ready to use.
In another small saucepan heat 1 cup plus a tablespoon of the milk over a medium heat until bubbles form around the edge (about 4-5 mins)
In a large bowl whisk the flour with the remaining milk and continue whisking while adding the hot milk in a steady stream. Discard the cinnamon stick and whisk the sugar syrup into the mix in a steady stream. Return to saucepan and whisk over a low heat until thickened- about 10-12 mins.
Add yolks to the thickened mix until well combined . Strain through a mesh sieve to get a silky custard. Pour about 1 1/2 Tbsp of the warm filling into the pastry shells .
Bake until shells are golden and crisp and the custards are set and the tops are blackened in spots,about 15-20 minutes. Let cool in the pan on a wire rack for about five mins . Best served warm with a sprinkle of cinnamon
Most popular in my house ! Enjoy