INGREDIENTS

CUSTARD

 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.

METHOD

 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.