12 Serves
89 Mins
Preheat your oven to 200°C and lightly grease a muffin tin.
In a saucepan, combine the milk, sugar, and a cinnamon stick, heating the mixture over medium heat until it is just about to reach a boil.
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AmericanVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
96 µg / 400 µgCalcium
65 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
22 mg / 420 mgPhosphorus
522 mg / 1,250 mgPotassium
105 mg / 4,700 mgSodium
252 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
63 µg / 55 µgFiber
1 g / 28 gSugar
24 g / 50 gSaturated Fat
8 g / 20 gCholesterol
972 mg / 300 mgCaffeine
0 mgNet Carbs
43 gAlcohol
0 g
In a mixing bowl, whisk together the egg yolks and cornstarch until the mixture is completely smooth.
Slowly temper the warm milk mixture into the egg yolk and cornstarch base, whisking constantly to prevent curdling.
Roll out the puff pastry and cut it into circles, then gently press each circle into the cups of the prepared muffin tin.
Pour the prepared custard mixture evenly into the pastry shells and bake for approximately 45 minutes, or until the tops are golden brown and show characteristic dark charred spots.
10
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Tunisian12
g32
g34
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