Take your puff pastry dough out of the fridge and flat it down in a rectangle to about 1/8″. Then starting from lengthwise, roll it over itself to form a long cylinder. I like to give it a spray of water before rolling it so it all glues back together. Wrap in plastic film and put in the fridge.

In a mixing bowl combine about 1/5 of the milk with the flour. This will create a paste that will thicken the custard later. Reserve

In the first pot combine the sugar, water and cinnamon stick. Bring to a boil. At this point, you should have a clear liquid. Stop the heat and let it cool.

In the second pot scald the remaining milk ( scalding is just before it simmers – when you tilt the pot you will see bubbles forming). Transfer into the paste we created earlier.

Discard the cinnamon stick from the sugar syrup and slowly transfer while whisking into the milk mixture. Add vanilla extract.

Slowly whisk in the milk mixture into the yolks, if you go too fast you will end up with scrambled eggs.

Pre-heat your oven at 550F

Take your puff pastry dough out of the fridge and cut the cylinder about 3/4″ wide , repeat until its all cut

Grease a muffin tin with butter and line up some dough in each hole. If you do want to pay for the right tins, go for it 😉

Put 1 piece of dough in each hole and with your finger press it down to mould the shape. Put the “eye” of the dough in the bottom center. It will create a nice visual effect.

Fill each dough to a maximum of 3/4 with the mixture. When it bakes it will expand, if you put too much it will leak on the crust.

Put in the middle of the oven and cook for 10 minutes or until the top is caramelized. When you take them out they should be set but jiggle a little. It will set a bit more once cooled