Burnt custard tarts

Ingredients

• 320g all-butter puff pastry
• 250ml double cream
• 120ml whole milk
• 100g caster sugar
• 4 egg yolks
• 1 tbsp cornflour
• 1 strip lemon peel
• 1 cinnamon stick

Method

1. Roll the pastry into a tight log, cut 12 discs, and press each into a muffin tin from the middle outwards.
2. Warm the cream, milk, lemon peel and cinnamon and leave to infuse for 10 minutes, then strain.
3. Whisk the yolks, sugar and cornflour, pour the warm cream over, return to the pan and stir until thick.
4. Fill the cases three-quarters full. Bake at 250°C for 15–20 minutes, as hot as the oven will go.
5. They want black blisters on top. Cool for 10 minutes before lifting them out.