160g ready-rolled puff pastry
20g strong bread flour
100ml milk
110g caster sugar
1 tsp Taylor & Colledge Vanilla Bean Extract
½ lemon, peeled
3 free-range egg yolks
1. Tightly roll the pastry into a long sausage-shaped spiral, then cut into 12 equal-sized pieces and push your thumb into the middle of each one to flatten into a disc about 7cm in diameter. Press each pastry disc into a shallow 12 -hole tin – the thinner, the better – then prick the bottoms with a fork. Leave to chill in the fridge.
2. Meanwhile, make a start on the custard. In a bowl, whisk the flour with 25ml milk until smooth. In a small pan, combine the caster sugar and 80ml water, then bring to a boil and cook until it reaches 100C. If you don’t have a thermometer, dip a spoon into the syrup and lift it – a large drop should form and fall into a short, thin string. Avoid stirring the mixture, as this will cause it to crystalise. Set aside to cool.
3. In a separate pan, bring the remaining milk to a boil, then remove it from the heat. Add the Taylor & Colledge Vanilla Bean Extract and lemon peel, then cover with a lid, leaving to infuse for 1-2 mins. Pour into the flour and milk mixture and whisk together.
4. Pour the sugar syrup, in a thin stream, into the milk mixture and stir with a spoon or spatula until cooled slightly. Whisk in the egg yolks, then strain into a jug. Cover and set aside to cool completely.
5. Heat the oven to 220C/200C fan/gas 7 and pour the mixture into each of the chilled cases. Bake for 18-20 mins until golden.