Pre-heat your oven to 200°C/400°F/Gas Mark 6. Have a 12 holed deep muffin tin to hand.

Cut out 12 round discs from your two sheets of pastry, wide enough to fit into the holes of each muffin hole to the tops.

Mix the flour and a ¼ cup of the milk together until it’s smooth and put to one side.

Put the sugar, cinnamon stick and the water in a small saucepan and heat until the temperature on a thermometer reads 100 degrees centigrade. Remove from heat and remove the cinnamon stick from the liquid (carefully).

Meanwhile, heat the rest of the milk in another small saucepan so that it’s hot but not boiling. Add this to the flour/milk mixture and return to a low heat. Whisk the sugary syrup mixture into the flour & milk mixture and add in the vanilla extract. Whisk all that together and then remove from the heat after a minute.

Whisk in the egg yolks thoroughly. The custard will be very thin; that’s fine, it all sets in the baking.

Fill each pastry case about ¾ full and then pop into the oven to bake for around 25 minutes or until you can see that the pastry is browning at the edge and crispy and that the egg custard is set.

Remove from the oven and let them cool slightly in the muffin tin for 15 minutes before removing to a wire rack. Let them cool for around 25 minutes before dusting first with icing sugar and finishing with a sprinkling of cinnamon.

Best served 'just' warm still and on the day made!