Preheat your oven to 220° C and lightly grease a 12-cup muffin tin

In a saucepan, bring to a boil the sugar, water, vanilla ex
essence, orange peels, and cinnamon stick. Cook until boils. Resist the urge to stir

Separately, whisk the milk and flour together very thoroughly. Cook over medium heat, whisking constantly, for about 5 minutes or until well combined and the milk is thickened. Take off the heat and let cool for 10 minutes

Once cooled, whisk in the egg yolks. Then add the sugar syrup (first removing the cinnamon stick and orange peels), and mix until everything is well-combined. Strain into a measuring jug.

Meanwhile, roll out the puff pastry sheet and brush over the softened butter. Tightly roll the sheet into a log, from the short side. Next, cut the log into 12 evenly sized pieces.

Place one piece in each of the 12 wells of the muffin tin. Dipping your thumb in cold water first, press your thumb down into the center of the dough piece and press outwards to form a cup with the pastry. The pastry cup should have its top edge just above the top of the well of the muffin tin.

Fill each pastry cup 3/4 of the way to the top with the custard mixture.

Put the tray in the oven and bake until the custard starts to caramelize and blister and the pastry goes golden brown (roughly 15-20 minutes).

Serve warm, with powdered sugar and ground cinnamon (both optional, but delicious)!

Enjoy! ☺️