Makes 10 – 12
Grease a muffin tin and heat the oven to 210c
1. In a saucepan, whisk together the egg yolks, sugar and cornflour until smooth. Scrape the seeds out of the vanilla pod and add to the mixture. Slowly add the milk and cream, whisking as you go. Place over a medium heat and continue to whisk till has thickened. Just before it comes to the boil take off the heat and whisk in the jar of clementine curd. Transfer to a bowl and cover with clingfilm.
2. Roll out the puff pastry and dust with cinnamon and grated nutmeg. Take a cutter the size of the muffin holes and cut – place the cut pastry in a hole in the muffin tin and press down with your fingers. Repeat for the rest of the pastry
3. Spoon in the custard, place in the oven and bake for 20 mins or so, turning the tray after 10 minutes to help even the cooking. Once golden and starting to blister take out the oven, once slightly cooled take out the tin and leave to cool on a rack.