Method

1. Preheat the oven to 180C/Gas 4. Using a 9cm pastry cutter, cut out circles from the pastry. Press the dough circles into a 6-hole non-stick muffin tin. Remove and trim any overhang with the back of a knife so that the pastry cups are flush with the top of the tins.

2. Line the pastry with greaseproof paper and fill each pastry cup with baking beans. Bake for 5 minutes and then carefully remove the beans and bake for a further 5 minutes, or until the pastry has puffed up slightly, but is not golden-brown yet. While the pastry is baking, make the custard.

3. For the custard: dissolve the cornflour with 50ml of the cream in a mixing bowl. Add the remaining cream and sugar, and stir until the mixture is smooth and the sugar has completely dissolved.

4. In a small bowl, lightly beat the yolks with a fork until smooth. Add the yolks to the cream mixture, stirring gently to combine. Ladle the egg mixture into the partially baked pastry cups, filling to two-thirds capacity.

5. Bake until the edges of the custard are puffed and the middle is still wobbly (it shouldn’t set completely) - this will take 20-25 minutes. Leave to cool slightly, before removing and placing on a wire rack to cool. Serve.