Grease lightly the hole of a muffin tin.
Preheat the oven at 190 degreese Celsius.
Pour in a casserole, sugar, milk and cornflour and mix until it is smooth.
Reduce to medium heat and stir until mixture thickens to a smooth cream.
Remove the casserole from the stow and stir in the vanilla extract. Add the egg and egg yellows and mix well.
Put the mixture in a bowl to cool down and cover with plastic film to prevent skin to form on the surface.
Unroll the puff pastry, stretch the pastry in a thin layer, then roll the pastry tightly into a log and cut
about 12 to15 circles.
On a lightly floured surface, roll each puff pastry circle into a thin disc (approx. 10 to 12cm) and press the pastry discs into the muffin tin.
Make sure that the puff pastry is very thin because they thicken during cooking.
Pour batter and cook for approx 25mins or until the surface is caramelized and crispy.
Take them out and let them cool for a few minutes before serving.