Blowfly Corner
Serves: 6
Prep Time: 20 mins.
Cook Time: 20 mins.
Total Time: 40 mins.
Ingredients
3 sheets | Frozen puff pastry ready rolled |
1 cup | Milk |
150 gms | Caster sugar |
1 ½ tsp | Vanilla extract |
6 | Egg yolks |
Directions:
1. set oven to 190c then thaw out pastry sheets and cut each into 4 x 12cm circles.
2. Press pastry rings gently into the compartment of a 12 muffin tin.
3. Combine milk, arrowroot, sugar and vanilla in a saucepan and cook until mixture thickens then remove from heat and beat in the egg yolks whisking quickly.
4. Put back on the heat and cook until thickened while whisking constantly which will take about 5 minutes.
5.Pour into the pastry lined cups and bake in oven for about 20 minutes until firm and lightly browned.
6. Cool slightly before removing from the tray.
2. Press pastry rings gently into the compartment of a 12 muffin tin.
3. Combine milk, arrowroot, sugar and vanilla in a saucepan and cook until mixture thickens then remove from heat and beat in the egg yolks whisking quickly.
4. Put back on the heat and cook until thickened while whisking constantly which will take about 5 minutes.
5.Pour into the pastry lined cups and bake in oven for about 20 minutes until firm and lightly browned.
6. Cool slightly before removing from the tray.
----------------------------