1 Whole egg – large
2 Egg yolks – large
100 gm Golden caster sugar
2 tblsp Cornflour
400 ml Full fat milk
2 teasp vanilla extract
400 gm home-made puff pastry OR 1 sheet of ready roll.
Set the oven t0 190° C Fan.
Roll out a pastry rectangle of approx. 12 x 16 inches and roll up tightly into a sausage from the 12-inch end. (If using a ready roll sheet roil up the same from the narrower end).
Wrap in clingfilm and refrigerate for 15 minutes.
Make the custard – place the milk and vanilla extract in a medium pan and place on the hob with medium heat.
Mix together the egg, egg yolks, sugar and cornflour in a medium bowl until you have a creamy paste.
When the milk comes to a simmer pour quickly on to the egg mix whisking briskly as you do so.
Mix well and pour back into the pan.
Place on a low heat and gently heat until thickened.
Remove from the heat, place in a bowl and cover with cling film to prevent a skin forming…. let cool.
Take your pastry log from the fridge and cut into pieces ½ to ¾ inch wide.
Place each piece into each of the holes in your bun tin cut side up.
With slightly damp fingers mould from the bottom outwards into a cup shape and smooth up the sides to reach to the top.
Pour the cooled custard in each case until about ¾ full.
Bake for 15 to 20 minutes until golden on the top.
Leave in the tin to cool for 10 minutes then remove to a rack.
Can be eaten warm or cold.