Pre-heat oven to 230°C.

Lightly grease 12 muffin cups.

Using a round cutter, cut puff pastry into rounds and line bottom and sides with puff pastry.

In a saucepan, mix milk and cream

Scrape the seeds out from the vanilla pod and add into the milk mixture along with a stick of cinnamon.

Heat the cream mixture till little bubbles form at the edges.

Turn off the fire and keep aside.

Whisk egg yolks with caster sugar.

Discard cinnamon from the cooled cream mixture.

Slowly pour and continuously whisk the cream mixture into the egg yolks.

Strain this mixture through a sieve.

Fill the pastry shell with the custard mixture.

Bake at 230°C for 30 minutes until custard is set and the top has burnt splotches and pastry is golden.