1 ¼ cups whole milk 3 egg yolks ¼ cup granulated sugar ⅛ cup all-purpose flour 2 tablespoons plus 2 teaspoons cornstarch 1 teaspoon pure vanilla extract 250ml cream, beaten
Fresh fruit in season Warm thinned apricot jam.
In a small saucepan, warm the milk over low heat until it is just hot enough to steam. While the milk is warming, whisk together the egg yolks, sugar, flour, and cornstarch until the mixture is completely smooth.
Once the milk is steaming, add half of it, whisking constantly, to the egg mixture. Add the milk and eggs back into the hot milk, continue stirring, and heat it for 1-2 minutes, until the custard is very thick. Remove from the heat, stir in the vanilla extract, and chill before filling pastry. Fold whipped cream into cold filling. Fill muffin pastry cases with filling.
Arrange cut fruit on top of filling. Brush with warm jam to finish