Ingredients:
– filo pastry or puff pastry
– 1/2 cup thickened cream
– 1/2 cup caster sugar
– 1 1/4 cup milk
– 2 egg yolks
– 4 teaspoons cornstarch
– 1 1/4 teaspoons vanilla extract
Method:
- mold pastry into cupcake tins (8 layers for filo) and freeze
- Whisk the remaining ingredients over medium low heat until thick
- Set aside to cool – put plastic wrap onto the custard directly to stop a skin from forming
- Once custard is cool and pastry is frozen, preheat oven to 245 degrees
- Spoon custard into the shells (almost to the top but leaving a small gap) and place immediately into the heated oven
- turn oven down to 230 degrees
- bake for 25-30 minutes
- Remove from oven and cool on a wire rack
