You’ll Need
1 sheet ready-rolled puff pastry
250ml whole milk
2 egg yolks
50g caster sugar
1 tbsp cornflour
1 tsp vanilla extract
For The Finish
1 tsp cinnamon
1 tbsp icing sugar
Optional But Dangerous
White chocolate drizzle
Caramel sauce
Vanilla ice cream
Method
Preheat your air fryer to 180°C.
Cut circles of puff pastry and press them into six small muffin moulds, ramekins, or foil tart cases.
Prick the bases lightly with a fork.
In a saucepan, whisk together the milk, egg yolks, caster sugar, cornflour, and vanilla extract.
Cook gently until the mixture thickens into a smooth custard.
Allow to cool slightly.
Fill each pastry case about three-quarters full with the custard mixture.
Place into the air fryer basket.
Air fry at 180°C for 10–12 minutes until the pastry is golden and the tops of the custard develop dark
caramelised spots.
Allow to cool for 5 minutes.
Dust lightly with cinnamon and icing sugar before serving.
Serve warm or at room temperature.