Puff Pastry

You will need 2 muffin trays, preferably non stick. If you don't have non stick trays, grease them so that they are ready.

Unroll the puff pastry and lightly brush them with butter to one inch of the edges. Roll them back up, wrap them in plastic wrap and place in fridge while you make the custard. Preheat oven to 500°F degrees.

custard

Boil the water and sugar until the sugar is dissolved. Set aside Begin to make custard by heating up half of the milk (`½ cup, 3 tbsp.) until it begins to steam but not boil, add vanilla extract.

Mix the flour with the remaining milk, add the warm milk a little at a time whisking during additions. Add the water and sugar mixture a little at a time while whisking during additions. Return mixture to the saucepan and continue stirring on the stove top until thickened. Add eggs yolks to mixture one at a time until well combined. Strain if necessary. Set aside

Baking the Shells & Assembly

Remove the puff pastry from the fridge and trim each edge. Then begin to cut 1 inch slices. Take each slice and press it into the muffin tin and up sides all the way or as far as you can. Make sure that the pastry doesn't have any gaps after you stretch it. Repeat until you have used up all the dough.

Fill each shell to just below the rim with the custard mixture. The custard will boil and expand as it cooks, so you will need a little bit of space or it will boil over the shell. Bake for about 20 to 25 minutes or until the shells and custard surface are golden.