Compiled by Neil Roake Styling Sven Alberding, Genneth Lyn, Luanne Toms Photographs Tony Christie, Warren Heath, Mark Williams Ingredients: 2 packs puff pastry 220g caster sugar 6 egg yolks 4T cornflour 360ml cream 250ml water 3 strips lemon rind 10cm cinnamon stick 2t vanilla extract Directions: You will need a 12-mould muffin tray, each mould buttered well. Ensure that your pastry is well thawed. If you’ve bought the flat sheets of puff pastry you will need two layers to make 12 pastéis. Place one sheet on top of the other, roll into a cigar and slice into 12 equal discs. Roll each into a ball and press it into the tin – the pastry should reach just beyond the lip, as it shrinks when cooked. Make the custard by mixing the balance of the ingredients well. Pour this mixture into a pot, place on the stove over a moderate heat, whisking continuously. As soon as you see bubbles forming in the custard and the mixture feels thicker, remove from the heat and continue to whisk into a thick custard. Remove the rind and the cinnamon stick and spoon the mixture into the pastry. Bake for 16 to 20 minutes at 220°C and leave in the tray for a few minutes to cool. Serve warm or cool. Serves 6 This recipe is from the February 2011 House and Leisure Food issue.