Portuguese Tartlets

Ingredients:

1 large whole egg
2 large egg yolks
115g caster sugar
400ml full-cream milk
2 tablespoons cornflour
2 and 1/2 teaspoons vanilla extract
1 sheet frozen puff pastry

Method:
Lightly grease a 12 cup muffin pan, and preheat your oven to 180 degrees (fan-forced).
In a medium saucepan, combine the egg, yolks, cornflour and sugar. Gradually stir in the milk until the mixture is even and smooth.
Place the saucepan over a medium heat and stir constantly until the mixture thickens and comes to the boil. Remove from the heat and stir in the vanilla extract.
Pour the custard into a glass or ceramic bowl, cover with plastic wrap and cool.
Cut the pastry into two even pieces and place one on top of the other. Roll (lengthways) into a very tight log. Cut the log into 12 even rounds.
On a lightly floured surface, roll each pastry round into a disc of about 10cm and press into the muffin pan.
Spoon the cooled custard into each pastry cup, and bake for 20 to 25 minutes, or until golden on top.
When you take out of the oven, sprinkle with cinnamon powder.
Allow to cool in the tin for five minutes, then transfer to a cooling rack.