Method
Stage 1 — Prepare the pastry
Take the puff pastry out of the fridge and leave at room temperature for 10 minutes before handling — cold pastry cracks when you roll it.
Unroll the sheet and roll it up tightly from the short end into a cylinder. Wrap in cling film and freeze for 15 minutes to firm it up.
Slice into 1.5cm thick rounds. Place each round in the centre of a mould and use your thumb to press outwards in a rotating motion, spreading the pastry evenly up the sides. The edge should sit slightly above the rim of the mould.
Refrigerate the prepared moulds while you make the custard.
Stage 2 — Make the custard
Split the vanilla pod and scrape out the seeds. Heat the cream, milk, vanilla pod and seeds, and lemon zest in a small saucepan over medium-low heat until small bubbles form around the edges (~70°C). Don't boil. Remove from heat, cover, and steep for 5 minutes. Fish out the vanilla pod and lemon peel.
Whisk the egg yolks, sugar, and cornstarch together in a large bowl until pale.
Slowly pour the hot cream into the egg mixture, whisking constantly — never add it all at once or the yolks will scramble.
Return to the pan and cook over low heat, stirring continuously, until the custard thickens enough to coat the back of a spoon. Remove from heat.
Strain through a fine sieve. Leave to cool until just warm to the touch (~40°C).
Stage 3 — Bake
Preheat the oven to 210°C fan, allowing at least 10 minutes to fully preheat.
Pour the custard into the pastry shells, filling to about ⅘ full.
Bake on the middle shelf for 15–18 minutes until the surface has deep brown caramel spots and the centre still has a slight wobble.
Leave to cool for 5 minutes, then dust with cinnamon. Eat warm.
Key Tips
- Rolling the pastry into a cylinder before slicing creates distinct layers that stay crisp and don't go soggy
- Pre-cooking the custard on the hob prevents it from splitting or weeping during baking
- 210°C fan is non-negotiable — lower temperatures produce no caramel spots and soggy pastry
- Let the custard cool before pouring — hot custard softens the pastry shell before it can set
- Always strain — removes egg solids and produces a silky smooth texture
Troubleshooting
| Problem | Cause |
|---|---|
| Custard too runny / doesn't set | Not enough cornstarch, or oven too cool |
| Soggy pastry base | Custard poured in too hot, or oven temperature too low |
| No caramel spots | Temperature not high enough, or baked too briefly |
| Lumpy custard | Not strained, or hot cream added too quickly |
Luxury Upgrades
- Use all double cream and no milk — richer, silkier custard
- Use all-butter puff pastry (Jus-Rol makes one) — noticeably more flavour
- Blowtorch the surface after baking for deeper, more even caramelisation