- 135 g (¾ cup) caster sugar
- 2 tsp instant coffee granules
- 35 g (¼ cup) cornflour
- 375 ml (1½ cups) milk
- 3 egg yolks
- 375 g ready-rolled sheet all-butter puff pastry
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time 30 minutes
Drink match Galliano Ristretto Liqueur, Italy (500 ml, $30)
Preheat oven to 220°C. Place sugar, coffee and 185 ml water in a small saucepan over low heat and stir until sugar and coffee dissolve. Increase heat to high, bring to the boil and cook for 4 minutes or until slightly thickened.
Place cornflour and 125 ml milk in a bowl and whisk to combine. Add egg yolks, whisk until combined, then whisk in remaining 250 ml milk and coffee syrup. Pour into a clean saucepan and place over medium heat. Cook, whisking continuously, for 6 minutes or until mixture is thickened. Cover surface of custard with plastic wrap and set aside to cool completely.
Halve pastry widthwise and place pieces on top of each other. Working from the short edge, roll up pastry to form a log. Trim edges and cut in 12 equal rounds. Lay each round between 2 sheets of baking paper and, using your palm, press out to form 10 cm rounds. Press pastry rounds into a lightly greased 12 x 125 ml capacity muffin pan. Divide custard between pastry cases and smooth the tops. Bake for 25 minutes or until custard is just blistered. Cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.
Photography Chris Chen
As seen in Feast magazine, Dec/Jan 2013, Issue 27. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.