|275 g||puff pastry|
|200 ml||heavy cream (divided)|
|butter for greasing|
Beat the egg yolks with the sugar until light and creamy.
Mix some of the cream with the cornstarch until combined, then combine with the egg yolks. Slice open the vanilla bean with a sharp knife.
Add the remaining cream, milk, vanilla bean seeds, and orange zest to a small saucepan. Bring to a boil over medium-low heat and then leave it to cool for approx. 5 – 10 min.
Add a small amount of the warm vanilla cream to the egg yolk mixture, whisking constantly, then gradually add the rest. Transfer the mixture back into the saucepan.
Reheat the mixture over low heat, whisking constantly, until it thickens. Transfer to a clean bowl, cover with plastic, and set aside to cool. Preheat oven to 240°C / 460°F. Butter the muffin cups.
Unroll the puff pastry and discard the paper. Roll the puff pastry back into a log, then cut it into 12 even pieces. Place the slices cut side-down and roll into circles large enough to fill the muffin cups. Place one circle in each cup, pressing it down in the middle and up the sides. Refrigerate for approx. 30 min.
Pour the vanilla cream into each muffin cup until just below the rim. Bake on the middle rack of the oven at 240°C /46°F for approx. 12 – 15 min, or until the cakes are golden brown and caramelized. Enjoy!