- 1 roll flaky pastry
- 400 ml whipping cream (2 tubs Schlagsahne)
- 5 eggyolks
- 1 heap tsp cornflour
- 180 gm sugar
- grated lemon peel
- 1/2 tsp vanilla essence (see this post)
Roll out pastry and sprinkle generously with flour.
Roll it up firmly with like a swissroll/log and divide into 12 pieces.
Flatten each roll (not sideways) with the swirl on top, roll out to about 10-12cm diameter.
Dust muffin pan generously with flour and gently press pastry to fit.
Place in fridge while proceeding with the filling.
Preheat oven to 250°C.
Place all ingredients in a saucepan. I used a plunger (Stabmixer) to whisk till well combined.
Cook over medium low heat, uncovered, stirring constantly with wooden spoon till custard starts to thicken.
Remove from heat immediately but continue to stir to make sure the custard is smooth.
Spoon custard into pastry cases and bake in preheated oven for 20-25 minutes or until pastry is golden and custard is firm.