- 6 free-range egg yolks
- 130 g caster sugar
- 3 T corn flour
- Salt, a pinch
- 1 cup cream, plus 2 T
- 1 cup milk, plus 2 T
- 3–4 t instant espresso or coffee powder
- 2 sheets Woolworths frozen all-butter puff pastry, thawed
- Brown sugar, for sprinkling
Preheat the oven to 220°C.
Whisk the egg yolks, sugar, cornflour and salt, then whisk in the cream, milk and coffee.
Bring to a simmer in a saucepan over a medium-high heat, whisking continually until thick and smooth, about 4–5 minutes. Spoon the mixture into a piping bag, twist to seal and set aside until cooled.
Cut the puff pastry into circles slightly bigger than the cavities of a 9 x 5 cm muffin pan and push into the holes.
Fill the uncooked pastry with the custard, leaving a little room for the crust, and bake for 20–25 minutes, or until the custard has set and the crust is dark brown and crisp.
Allow to cool and serve at room temperature sprinkled with a little brown sugar.
Cook's note: If you never make meringue because you don’t know what to do with the leftover egg yolks, these custard tarts are the answer – they’re really easy and unbelievably delicious.