Summary

Ingredients

• 3 egg yolks
• 2 tablespoon corn starch
• 100 g vanilla suar, real
• 250 ml cream
• 125 ml milk
• 1 piece (s) lemon peel, untreated, approx. 3 cm
• 1 pack puff pastry, roll, from the refrigerated counter
• Powdered sugar, for sprinkling

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Instructions

1. Mix the egg yolks with the corn starch in a saucepan. Add the cream, whole milk, lemon zest and the sugar and stir well. Then bring to a boil over low heat. Stir constantly as it burns very easily. When it thickens, remove it from the heat and set aside with the lid on, otherwise the pudding will skin.
2. Roll up the puff pastry and cut out 12 circles with a glass approx. 7 cm in diameter.
3. Lightly grease a 12-well muffin tin. Press the dough circles into the hollows, the base should be covered and the dough should be up to about halfway up the hollow. Spread approx. 1 ½ tablespoon pudding on each of the hollows,
4. Bake in the preheated oven at 200 degrees for approx. 17-20 minutes until they are golden brown.
5. Let cool down from the mold. Sprinkle with powdered sugar and serve with strawberries, for example.