Mini custard cups

Prep: 25 mins
Cook: 15 mins
Mini custard cups
The hardest part is to wait for them to cool down...

200g puff pastry sheet

15g unsalted butter, melted

110g caster sugar

30g cornflour

4 egg yolks + 1 whole egg

500ml milk

50g honey

1 tsp vanilla extract

1 cinnamon stick

1 lemon peel

Grated cinnamon, to taste

Unroll the pastry sheet and brush with melted butter. Roll tightly and refrigerate for 30 minutes.

Cut out the ends of the roll and divide into 12 pieces. Using a rolling pin, flatten each piece and place inside a muffin tin. Refrigerate.

Preheat the oven to 250°C. In a small saucepan, mix the sugar, cornflour, eggs and beat until well combined. Add the milk, honey, vanilla, lemon peel and cinnamon stick. Bring to a boil then reduce the heat to a simmer, never stopping to whisk. Cook until the mixture thickens.

Remove the cinnamon stick and lemon peel and fill each muffin case with about 3 tbsp of mixture. Bake for 13 to 15 minutes. Let cool and remove from tray. Top with grated cinnamon before serving. 


Preparation Time
25 minutes

Cooking Time
15 minutes

Main ingredients
Dairy, Eggs, Pastry

Recipe Type
Cakes & Baking, Easy, Entertaining, Kids Food, Snacks, Cake Stall, Vegetarian

Special Info

Level of Difficulty

These custard cups are inspired by "pasteis de nata", a traditional Portuguese pastry. 

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