Instructions

1. Put the egg, egg yolks, sugar and cornflour in a pan and mix well, gradually add the milk until mixture is well mixed.
2. Place the pan on medium heat and stir constantly until the mixture thickens and comes to the boil. Add the vanilla seeds and the bean. Remove the pan from the heat and pour in a glass or ceramic chilled bowl to  cool. Cover with cling film to avoid skin forming,  and refrigerate.
3. Lightly grease a 12 hole muffin tin. Pre heat the oven to 180C degrees.
4. Roll out the puff pastry and cut out disks of about 10 cm diameter and press them into the muffin tin.
5. Spoon in the cold custard, bake for 20 - 25 minutes until golden. Serve when slightly cool with a dusting of cinnamon.