12 sheets fillo pastry
½ cup melted butter
150ml thickened cream
6 egg yolks
30g corn flour
2 tsp vanilla bean paste
2 x 125g punnet raspberries
½ bunch mint leaves
Dusting of icing sugar
Preheat oven to 185C fan-forced.
Heat milk and cream in a saucepan over medium heat almost until boiling point (don’t let it boil).
Whisk egg yolks with sugar, cornflour and vanilla until it’s all incorporated. Pour a splash of the hot milk and cream into the bowl and gently whisk- this will bring up the temperature of the egg yolks without shocking them. Pour the warm egg yolks into the hot milk and gently stir over low heat until the custard thickens. Pour into a glass bowl and cover with cling film, ensure the cling film is touching the custard, this will help to prevent skin from forming.
Spread melted butter over a sheet of fillo pastry and sprinkle over brown sugar, layer with another sheet of pastry and repeat this step until you have 4 layers, each with brown sugar and butter. Fold the pastry in half and cut in half. Place in a muffin tin, pressing down into the cup. Repeat this process 2 more times for 6 fillo cups.
Bake the pastry cups in the oven for 10 minutes or until golden brown. Allow to cool in the tin.
Fill each custard cup with custard, top with berries and mint leaves, and dust with icing sugar to serve.