Pudding Cupcakes

For the custard tart, first prepare the cream.

To do this, whisk together the filling ingredients and bring to a slow boil until the mixture begins to thicken. Pour over, cover with plastic wrap and let cool. By covering with plastic wrap, there is no pesky skin.

Bake out the puff pastry and cut into 2 cm thick slices. Press these slices into small molds about 5 cm in diameter . The dough should protrude slightly above the ramekins.

Fill the puff pastry cases with the cream and bake in a preheated oven at 250° for about 10-12 minutes until light brown. Sprinkle with a little cinnamon and powdered sugar when cooled.

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