Ingredients

· 2 tablespoons plain flour

· 2 tablespoons icing sugar

· 375 g all butter puff pastry

· 250 g golden caster sugar

· 2 strips lemon zest

· 1 cinnamon stick

· 2 eggs

· 4 egg yolks

· 50 g corn flour

· 500 ml milk

· 1 vanilla pod

· Ground cinnamon to serve

Method

Mix flour and icing sugar, and use this to dust the work surface. Roll the pastry to make a big rectangle. Roll up lengthways to create a long sausage shape. Cut the pastry into wheels. Roll each wheel lightly with the rolling pin. Press the pastry circles into the tins and mould into the tins to make thin cases. Chill until needed. Heat the oven to 220°C. Make sugar syrup by bringing the sugar, lemon zest and cinnamon stick to boil with water. Reduce until syrupy, allow it to cool and remove cinnamon and lemon. Whisk the eggs, egg yolks and corn flour until smooth. Heat the milk and vanilla pod seeds in a separate pan until just below the boil. Gradually pour hot milk over the corn flour mixture, then cook on a low heat, continually whisking. Add the cooled sugar syrup to the custard and whisk until thickened slightly. Pour the custard through a sieve. Pour into the pastry cases and bake for 15 minutes until the pastry is golden and the custard has darkened. Sift over icing sugar and ground cinnamon to serve.