Summary

Ingredients

• 1 packet puff pastry (approx. 40 x 25 cm)
• 270 ml milk
• 1 vanilla pod, the pulp it
• 180 g suar
• 2 tablespoon cornstarch
• 6 egg yolks
• Fat for the shape

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Instructions

1. Cut the puff pastry into 9 rectangles (approx. 8 x 13 cm) and press into 9 hollows of a greased muffin tin.
2. Bring the milk, vanilla pulp and sugar to the boil. Mix the cornstarch with 2 tablespoons of water and stir into the boiling vanilla milk. Bring to the boil again and remove from the stove. Mix the egg yolks with a whisk, then stir in the vanilla milk.
3. Pour the vanilla cream into the puff pastry wells while it is still hot and bake in the oven at 180 ° C for about 20-25 minutes. Then let them cool completely before removing them from the muffin pan.