Ingredients:
- 500g puff pastry dough
- 300ml whole milk
- 200g granulated sugar
- 6 large egg yolks
- 1 cinnamon stick
- 1 lemon peel
- 30g all-purpose flour
Instructions:
Preheat oven to 220C 425F
Roll out puff pastry dough thinly and cut into squares
Fit the dough squares into greased muffin tins, pressing gently to form a cup shape
In a saucepan, heat milk with cinnamon stick and lemon peel until it starts to simmer
Remove from heat and let it infuse for 15 minutes
Discard cinnamon stick and lemon peel
In a bowl, whisk together sugar, flour, and egg yolks until smooth
Gradually pour the warm milk into the egg mixture, whisking continuously
Strain the mixture through a fine sieve to remove any lumps
Fill each pastry cup with the custard mixture
Bake for about 15-20 minutes until the pastry is golden brown and the custard is set
Remove from the oven and let cool in the tin for 5 minutes before transferring to a wire rack to cool completely
Serve warm or at room temperature, dusted with powdered sugar and cinnamon if desired
