Ingredients
- 250 g milk
- 250 g cream
- 170 g sugar
- 50 g flour
- 5 egg yolks
- 1 cinnamon stick
- lemon peel of half an organic lemon
- 500 g puff pastry, ready-made

Step 1
Insert butterfly. Place milk, cream, sugar, flour and egg yolks into mixing bowl,
S1, 3000RPM, 15S

Step 2
Add cinnamon stick and lemon peel,
S1, RVS 250RPM 90C 15M, S3
While cooking, preheat oven to 200C. If necessary, roll out puff pastry on a non-stick surface to 3 mm thick layer. Cut out 12 round shapes ( 10 cm) large enough to cover the inside of the muffin tray cups. Place a round shape into each cup.

Step 3
Remove and discard cinnamon stick and lemon peel. Pour filling into the cups, do not fill right to the top. Bake in a preheated oven at 200C for 25 - 30 minutes until the custard is set and browned on the top. Cool in the muffin tray for 15 minutes before transferring to a cooling rack. Enjoy warm or cold.