Makes 12

Ingredients

300g rolled puff pastry

3 yolks

125g sugar

30g cornflour

225ml double cream

175ml milk

1 vanilla pod

a mix of flour and icing sugar to roll out pastry

Method

1. Whisk the yolks, sugar and cornflour in a pan, slowly whisk in the milk and cream and vanilla

2. Put on a med/low heat, stir until it comes to the boil. Take it off the heat, cover with cling film to stop a skin forming

3. Cut the pastry in half, then roll into a log, from the shorter end

4. Cut them into 12

5. Roll out each piece into 100mm circles on a floured surface

6. Now press a circle of pastry into each hole of a greased muffin tin

7. Spoon in the cooled custard

8. Cook at 180°c for 20 mins – cool, then scoff them all

If you make this, or any other recipe from the show, send us a picture to sundaybrunch@channel4.com