250g golden caster sugar
1 stick cinnamon
2 strips lemon zest
2 sheets frozen puff pastry sheets
4 egg yolks
1 vanilla pod, split and the inside scraped out
Icing sugar for dusting
Grease a 12-case non-stick cupcake tin.
In a medium saucepan, add water, cinnamon and lemon zest and bring to boil, stirring so sugar is dissolved - for above 5 minutes. Remove cinnamon and lemon, set aside.
Use an egg ring to cut 12 circles in the puff pastry. Press into muffin tins to create pastry cases. Set aside.
In a large bowl, add egg yolks, eggs and cornflour and whisk to combine.
In a large saucepan, bring milk and vanilla to the boil. Allow milk to cool a little and then add to egg mixture, whisking constantly. Pour back into the saucepan and whisk over medium heat until custard thickens. Pour into a large jug, through a sieve, pushing through any lumps.
Pour custard into pastry cups. Cook in a 220c oven for 15 minutes. Dust with icing sugar and serve.