Cover a regular 12 cup cupcake tin with aluminum foil 鋁箔紙
Use a rolling pin 擀麵棍/擀面杖 to roll out the puff pastry sheets
Use a circular cookie cutter 餅乾切模 or any cup or lid that's 3.5 inches in diameter to cut 18 circles from the pastry sheets. Form the pastry circles into the cupcake tins. Then place these back into the fridge 冰箱.
Preheat 預熱 your oven 烤箱 to 475 degrees F or 246 C
Place all the ingredients for the custard into a mixing bowl 攪拌碗 and mix 攪拌 until everything is well incorporated and there are no more clumps.
Pour the custard mixture into a medium pot 湯鍋 and heat it over low heat 小火 while stirring continuously 攪拌 until the mixture thickens and you can see it sticking to your stirring spoon. Put the pot into a cold water bath to let it cool.
Take out the cinnamon stick if you used one. Then pour 倒 the cooled custard into the pastry molds until they're 2/3 full. Then place them into the oven to bake for 30 minutes 烤三十分鐘
Be sure to let them cool 放涼 once they're done so you and your kids don't burn your tongue on them.