• Prep the pastry shells. Preheat your oven to 200°C (180°C fan). Roll out the thawed puff pastry lightly and cut circles to fit the cups of a muffin tin. Press gently into each cup, prick the bases lightly with a fork, and chill for 10 minutes to help them hold their shape.
  
• Blind bake. Line each pastry cup with a small piece of foil and a few baking beans (or dried rice). Bake for 10–12 minutes, until just starting to turn golden at the edges. Remove the foil and beans and bake for a further 3–5 minutes so the base crisps up. Set aside to cool slightly while you make the custard.
• Whisk the base. In a large bowl, whisk together the eggs, egg yolks, corn flour, and Castor Snow until smooth and well combined.
• Warm the milk. In a saucepan, gently heat the milk until just starting to steam (don't let it boil).
• Combine and cook. Slowly pour the warm milk into the egg mixture, whisking constantly to prevent the eggs from scrambling. Return the mixture to the saucepan and cook over medium-low heat, stirring continuously, until it thickens into a smooth, custard-like consistency — about 6–8 minutes. Remove from the heat and stir in the vanilla extract.
• Fill the shells. Carefully pour the warm custard into the baked pastry shells, filling almost to the top.
• Dust and set. While the custard is still warm, dust generously with cinnamon sugar. Allow the melktertjies to cool to room temperature, then refrigerate for at least an hour, until fully set.
• Serve and enjoy. Serve chilled or at room temperature — either way, they won't last long.

Tips for Perfect Melktertjies

• Keep whisking the custard constantly over the heat — this is what gives it that smooth, lump-free texture.

  Don't overfill the pastry shells before baking; the custard will settle as it cools.

  Store in the fridge in an airtight container for up to 3 days.