Step 1

Preheat oven to moderate, 180°C. Lightly grease 18 recesses of 2 muffin pans.

Step 2

Using a 9cm cutter, cut 18 rounds from the pastry. Ease into recesses to line base and sides. Prick pastry with a fork.

Step 3

Bake for 12-15 minutes, or until lightly golden. Set aside to cool.

Step 4

In a large mixing bowl, whisk sugar, egg-yolks and vanilla bean paste together. Mix in cornflour, then add milk in thin stream, whisking continuously until smooth.

Step 5

Transfer mixture to a small saucepan. Cook, stirring, over medium heat, for 2-3 minutes, until bubbling and thickened. Simmer for 2-3 minutes, stirring.

Step 6

Spoon 2 tablespoons of custard into each pastry case. Bake for 5-8 minutes, until pastry is golden. Cool in pan for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container.