For the Custard Filling
3 tablespoons Flour
200 g Sugar
250ml Cream 8 Egg Yolks
In a medium bowl whisk 100ml of the cream and flour until smooth. Set aside Bring sugar and water to boil in a pan and cook until cooking thermometer reads112ºC. DO NOT STIR
Meanwhile, in a second pan, scald the cream and whisk into the cream and flour mix. Stir in Sugar syrup, in a thin stream. Whisk yolks into the mixture.
With a rolling pin Stretch puff pastry, cut disks, and place into pre-buttered cupcake tins. Ensure pasty overflows as it will shrink in the oven. Fill each tin 3/4 from the top. Bake in pre-heated oven for 20 minutes at 180ºC or until surface is covered in dark caramelized spots.