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  • puff pastry

  • 180g cream

  • 140g milk

  • 60g sugar

  • 4 egg yolks

  • 15g flour (sifted)

  • 15g condensed milk


Preheat your oven to 200 degrees celsius.

Lightly grease a muffin tray.

Cut puff pastry into rounds (roughly the size of an egg ring) and line each cell of the muffin tray. Spread and press the dough into the tart tin.

Prepare Custard filling:


Seperate egg whites and egg yolks into seperate bowls. Whisk egg yolks and condensed milk until combined.


In a medium saucepan, combine milk, cream and sugar. Continue to stir until the mixture thickens and comes to a boil.


Gently pour a portion of the hot cream mixture into the egg mixture. Keep whisking to prevent the eggs from scrambling.


Slowly continue adding in the rest of the cream mixture, whisking continuously.


Sift the flour into the mixture and fold in until combined.

Put the mixture back over low heat, continuing to whisk until the mixture begins to coat the sides of the spoon. Patience and low heat are key to a successful custard.


Transfer to a bowl and cover with plastic wrap and allow to cool completely.

Spoon the cooled custard into each puff pastry shell until the shell is about 7/10 filled with the custard mix.


Bake in oven for 20mins



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