3 egg yolks
1/4 cup caster sugar
3/4 cup carton cream
1/2 cup water
Strip of lemon rind
2 teaspoons vanilla essence
1 sheet ready rolled butter puff pastry
Preheat the oven to hot (220 degrees C)
Grease a 12 hole (1/3 cup capacity) muffin pan
Place the egg yolks, sugar and cornflour in a medium saucepan and whisk them until combined.
Remove from the heat immediately then remove the rind and stir in the vanilla essence.
Cut the pastry sheet in half.
Remove the plastic and stack the two halves on top of each other.
Stand for about 5 minutes or until thawed.
Roll the pastry up tightly from the short side.
Transfer them to a wire rack to cool.
Makes 12.... Enjoy! They are delicious