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Wednesday, January 25, 2017

Baked Cinnamon Custards

(makes 6 - 8 large treats)

1 Roll frozen Puff-Pastry, defrosted
2 cups Milk
3 TB Corn Flour
1 cup Sugar
Pinch of Salt
6 Egg-Yolks, in a small mixing bowl
Cinnamon-Sugar, to top

1.) Pre-heat oven to 190 deg C (375 deg F) - Spray 6 - 8 holes of a large muffin pan with Spray 'N Cook.
2.) Roll out the Puff Pastry a bit thinner - press out 6 - 8 large rounds - fit the round pieces of pastry into the prepared muffin pan {it will overlap in places - that's okay} - Bake 15 minutes.
3.) Meanwhile, prepare the custard by mixing the Milk, Corn Flour, Sugar and Salt together in a medium pot - cook over low heat until the mixture thickens, stirring all the time to prevent clots.
4.) Add a little of the mixture to the Egg-Yolks and stir, do that twice more {in order for the Yolks to gradually heat} - add the Egg-Yolks to the Milk mixture and stir very well to combine - Remove from heat.
5.) The Puff-Pastry should be done by now - it will look like one big bloated pastry - use a sharp knife on the inside, and just prick lightly - it will go down and look more like a cup.
6.) Fill each cup to the top with the custard filling - bake 20 minutes until puffed and the custard has set.
7.) Whilst still hot, sprinkle over some Cinnamon-Sugar.

Leave to cool in the pan at least 10 minutes - transfer to a wire rack to cool until just warm. Serve!

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