Ingredients 3 egg yolks
˝ cup castor sugar
2 tablespoons gluten free cornflour
1 cup cream
˝ cup milk
˝ cup water
1 teaspoon vanilla bean paste
1 sheet gluten free puff pastry
Preheat oven to 200 C Fan Forced. Grease 12 muffin holes.
Whisk egg yolks, sugar and cornflour in a saucepan until combined.
Place over a medium heat and whisk in the milk and cream.
Increase heat and whisk constantly until custards thickens.
Remove from heat, pour into bowl and cover with glad wrap (make sure glad wrap touches the top of the custard to prevent a layer forming).
While custard cools make the pastry cases. I used 1 sheet of gluten free puff pastry because I was short on time but you’re welcome to make your own. Roll the pastry out, sprinkling cornflour to prevent sticking as needed. Roll pastry as shown below.
Cut strip into 12 sections and roll out each. Put each into muffin tray and blind bake for 10 minutes.
Remove pastry beads and add custard into each case.
Bake for another 15 minutes or until brown on top. Remove from tray after 5 minutes and place on cooling tray.