Prep time: 20 minutes

Cook time: 20-30 minutes

Materials:

• 2 sheets of puff pastry (work with one at a time)
• 4 overflowing tbsp. flour (sifted)
• 4 tbsp. potato starch (sifted)
• 4 cups whole milk
• 3 egg yolks
• 3/4 cup sugar
• 1 tbsp. vanilla sugar or vanilla extract
• Pinch of salt
• 1/4 cups unsalted butter (softened at room temperature)
• Fruit of your choice

Process:

1. In a medium sized sauce pan combine the milk, egg yolks, sugar, vanilla, salt, flour and potato starch.
2. Place over a medium/high flame and cook stirring constantly until mixture thickens into a pudding consistency.
3. Remove from heat, transfer to a clean bowl and cover with plastic wrap making sure the plastic is touching/ directly over the pudding. Set aside to cool.
4. In the meantime grease a muffin tin and preheat the oven to 400 degrees F.
5. Working with one sheet of pastry at a time, place it on a lightly floured surface.
6. Cut each sheet into 6 equal pieces. Place each piece into the muffin spaces. You may need to maneuver them so that they fit and cover the whole space.
7. Bake until golden brown (about 15-20 minutes), remove from oven and using a small glass make an indent in the center (watch video for visual). Let cool completely.
8. Once the custard is cooled using a hand held mixer start to whisk the mixture.
9. Add in the softened butter and mix until incorporated and the custard is smooth and shiny.
10. Scoop desired amount of custard into your cooled puff pastry shells.
11. Top with desired fruit and let set for a few hours in the fridge.
12. Plate and ENJOY!