2 tblspns plain flour
160g castor sugar
3 egg yolks
1 piece lemon rind
2 sheets ready-rolled puff pastry, rolled thinly
Serves: Makes 16
Preheat oven to 230C fan-forced (250C non-fan - yes, it's hot) and place the oven shelf at the top.
Sift the flour and sugar in a bowl. Beat the egg yolks and egg together in a medium-sized bowl. Set aside.
Heat the milk in a small saucepan with the lemon rind. When the milk comes to the boil, remove from heat and take out the rind. Add the flour and sugar to the pan and stir well until there are no lumps. Gradually mix the hot milk mixture into the eggs.
Rinse the saucepan and return the mixture to the heat. Cook over a gentle heat, stirring constantly, until the mixture thickens, about 8 minutes.Remove from heat and pour into a jug.
Use an 8cm round cutter to cut out the pastry. Place into muffin tins that have been well greased. The pastry will only come a third of the way up the sides. Use a fork to prick the bottom of the pastry all over. Pour in the custard almost to the top of the pastry.
Place in the top of the oven, towards the back, for maximum heat. Cook for about 12 minutes, until the custard is set and slightly browned at the edges. It will be puffed up and the pastry should be golden and cooked.
Remove from oven and serve warm.