Tiny Custards

• 1 cup of whole milk
• 4 teaspoons of cornstarch
• 1 cup of white sugar
• 6 egg yolks
• 1 piece of lemon rind
• 1 package (17.5 ounces) of frozen puff pastry (ready-to-bake sheets), thawed

1. Preheat oven to 375 degrees F. Lightly grease 12 muffin cups with butter. Cover each of the muffin cups with the puff pastry (use a large mug to cut the puff pastry sheets into circles).
2. In a saucepan put the milk with sugar, lemon and cornstarch (when adding the cornstarch stir energetically and constantly to avoid lumps). Before it starts boiling, reserve 1/4 cup of the milk mixture in a cup (this will be used later to temper the egg yolks). Let it cook in medium-low, stirring constantly, until the mixture thickens. Remove the lemon rind.
3. Beat the egg yolks in a different bowl. Then add the 1/4 cup of the milk mixture that we saved earlier, whisking constantly. Add this into the saucepan with the rest of the mixture while whisking energetically. Do this for 5 minutes or until it is thickened.
4. Fill 2/3 of the pastry-lined muffin cups with the egg custard and bake them in a preheated oven for 20-25 minutes, or until crust is golden brown.
5. Serve warm or cold. Add a dash of ground cinnamon and/or powdered sugar on top. Enjoy!

milk, cornstarch, white sugar, egg yolks, lemon rind, pastry

Taken from food52.com/recipes/2298-tiny-custards (may not work)