Let the puff pastry set in the room temperature for 10-15 minutes until soft enough to roll. Roll flat using a rolling pin. Sprinkle some flour to make it easier to handle.

Roll it up. Cut the rolled sheet into 10 equal pieces.

Press the sliced sheet using your hand. Roll flat until it is big enough to cover the mold or the muffin baking pan.

Poke the bottom with a fork. Set aside.

Pour milk, whipping cream, sugar, egg yolk, vanilla extract, condensed milk, cornstarch, and salt into a sauce pan.

Whisk until all the ingredients blend well. Put on the stove on medium heat. Keep stirring with a spatula. Do not leave it unattended.

When you see the batter starts to thicken, you can turn off the stove.

Strain to get a smoother texture.

Pour into each mold around 0.5 cm below the tip of the pastry sheet.

Bake in a preheated oven 225°C for 30-35 minutes until the custard is a bit scorched on top and the pastry sheet turns to golden brown.