Preheat the oven to 190ºC and grease a 12-hole muffin tray.

Gently roll out your pastry to a thickness of no more than 5mm and cut out circles of approximately 12cm in diameter. Push the pastry rounds into the prepared muffin tray to form 12 cups – the pastry should come over the top and there mustn’t be any visible folds. Place in the fridge until ready to use.

In a saucepan, combine the milk, cornflour, sugar and Vanilla Extract and heat over medium heat, stirring constantly until the milk reaches scalding point. Place the egg yolks in a bowl and whisk lightly. Slowly add the milk mixture to the egg yolks, whisking constantly. Pour the mixture back into the saucepan and cook for a further 5 minutes, stirring continuously until the mixture thickens slightly.

Fill the pastry cases all the way to the top with custard and bake for 20 minutes until the pastry and custard are nicely browned. Allow to cool and enjoy at room temperature.