Ingredients:

  • 1 cup (200g) granulated sugar
  • 0.5 cup (120ml) water
  • 1 large cinnamon stick
  • 1 wide strip lemon peel
  • 1.5 cups (350ml) whole milk
  • 0.33 cup (40g) all-purpose flour
  • 6 large egg yolks
  • 1 tsp vanilla extract
  • 1 sheet (250g) puff pastry, thawed
  • 1 tbsp (15g) unsalted butter, softened

Instructions:

  1. Lay the puff pastry flat and brush with softened butter. Roll tightly into a log, then slice into 12 equal rounds. Place each round into a greased muffin tin and press with wet thumbs until the dough reaches the top of the rim.
  2. In a saucepan, combine sugar, water, cinnamon, and lemon peel. Bring to a boil and cook until it reaches 221°F (105°C) or looks like thin honey.
  3. Whisk flour with 1/4 cup of cold milk until smooth. Bring the remaining milk to a scald in a separate pan, then whisk in the flour slurry until thickened.
  4. Slowly stream the hot sugar syrup into the milk mixture while whisking. Remove the cinnamon and lemon peel.
  5. Whisk in the egg yolks and vanilla until the custard is silky and smooth. Strain the mixture through a fine-mesh sieve.
  6. Pour the custard into the pastry shells, filling about 3/4 full. Bake at 500°F (260°C) for 15 minutes until the tops sizzle and char.