Preheat oven to 200 degrees.
Cut defrosted puff pastry in half, place one piece on top of the other and roll up tightly along the short end.
Cut in half, in half again, and then cut each piece into 3 approxmately 1cm wide to make 12 pieces.
Roll each piece between 2 sheets of baking paper until about 10cm wide and place each piece into a 12 capacity muffin tin.
Place in fridge.
To make custard place eggs, Natvia and corn flour in a saucepan and whisk to combine.
Pour in milk/milk cream mixture and mix well.
Place on low heat and stir until boiling and thick
Take off heat and pour into a bowl, cover surface in cling film to stop skin forming and put aside to cool.
Once cool divide custard into pastry cases and cook for 20-25 minutes untill browned on top.
Put on wire tray to cool.
Nutritional analysis per serving (12 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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