Ingredients

  • 4 egg yolks
  • 75 g castor sugar
  • 140 ml NESTLÉ Dessert & Cooking Cream
  • 1 x 400 g defrosted puff pastry
  • Flour
  • Icing sugar

Method

  • Whisk 4 egg yolks with 75 g castor sugar until pale.
  • Once pale, gradually add 140 ml NESTLÉ Dessert & Cooking Cream until the two are well mixed together.
  • In a small saucepan, bring mixture to a simmer, stirring continually.
  • As mixture starts to thicken, remove from heat.
  • Continue to stir until mixture begins to cool down.
  • Preheat oven to 180˚C.
  • Roll 1 x 400 g defrosted puff pastry out onto a cold flat surface that you have dusted with flour.
  • Once rolled out, cut out 12 x 8-cm-wide rounds out (using a cutter or lid).
  • Place puff pastry rounds into mini muffin tray cups using your thumbs to press down and around so that the pastry is firmly in the cup.
  • Pour the cooled custard mix into each cup (fill to the top).
  • Bake for 25 mins.
  • Serve dusted with icing sugar.

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