Makes 12

1 Preheat oven to 240°C. Lay the pastry sheets on top of one another, then coil up to form a log. Cut 12 slices, then roll these out on a lightly floured board to 2mm thick. Cut into a neat disc and line into ½ cup muffin pans.

2 Boil the milk, cream and vanilla paste. Whisk the eggs, yolk, sugar and cornflour until very smooth. Pour the milk mixture onto the eggs, whisk smooth., then return to the saucepan. Simmer for 3 minutes, whisking constantly, until thick and smooth. Set aside to cool.

3 Spoon or pipe the custard into the pastry shells, then bake immediately for 12-15 minutes, until the pastry is golden and crisp and the custard is lightly blackened on top. Cool on a wire rack.

Ed Halmagyi is a well known Australian chef, presenter, food writer and media personality.

This recipe first appeared in The Manly Daily.