SUGAR SYRUP:
sugar – 300g
Water – 150g
lemon peel – 4 slices
Cinnamon stick – 2

EGG CUSTARD
Corn starch – 30 g
Flour – 30 g
Milk – 500 ml
Egg yolks – 6
Egg – 1

SYRUP

1. In a pan mix all the ingredients and let it boil WITHOUT stirring. Let the syrup reach 107C.
2. After reaching 107C put the syrup aside and let it cool.

EGG CUSTARD

1. Dissolve the flour and starch with a bit of cold milk until you reach a cream without lumps. Mix the remaining milk and bring to boil (stirring ALWAYS).
2. After it starts boiling, let the cream boil for 2 minutes, ALWAYS stirring until thicken.
3. Add the sugar syrup to the cream slowly, mixing with the whisk to avoid lumps.
4. Let the cream cool for 10 minutes.
5. In a bowl mix the egg yolks and the egg.
6. After the 10 minutes have passed, add the mixed “eggs” into the cream and whisk (really well) with the whisker to incorporate everything.

CUSTARD TARTS

1. Open the puff pastry into the mold and fill it with ¾ of cream.
2. Put in the oven for 8 to 12 minutes at 250C or more if your oven reaches even higher temperatures!