500ml full fat milk
275g caster sugar
35g plain flour
pinch of salt
1 tsp butter
5 egg yolks
1/2 lemon, zest only
Preheat the oven to 250ºC.
Roll out the pastry over a clean floured surface and cut out 10cm discs of pastry.
Press one disc into each well of a 12 hole muffin tin. Chill the tray while preparing the custard.
In a pan, heat the milk and butter together and bring to the boil.
In a separate bowl, mix together the sugar, flour and a pinch of salt.
Pour the boiling milk over the dry ingredients and whisk vigorously until smooth.
Put the mixture back into the pan over a low heat, whisking continuously until thickened.
Remove from the heat and allow the mixture to cool a little.
Whisk in the egg yolks, egg and lemon zest and divide the mixture among the pastry cases.
Cook in the preheated oven for 12 to 15 minutes or until the custard has set and the pastry is crisp and golden brown.
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