Ingridients :

2 puff pastries
250ml milk (from condensed milk + water)
60ml whipping cream
2 egg yolks
1 tbsp corn starch


Directions :

- Cut puff pastries into circles around 8 cm then shape in the molds
- In a saucepan, pour milk and whipping cream
- Add yolks and corn starch into the milk mixture then mix it all up
- Cook the egg mixture into low heat until it thickens
- Off the heat then strain the egg mixture
- Pour the mixture into puff pastries
- Bake about 20 - 30 mins in 250 celcius


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