Ingredients

Instructions

  1. Preheat oven to 220 Degrees Celsius.
  2. Cut each sheet into 4 10cm circles, line 1/2 cup muffin pan with dough. Refrigerate.
  3. Stir custard powder, sugar and 1/2 cup cream until smooth.
  4. Stir in zest and essence.
  5. Bring remaining cream to boil in saucepan.
  6. Stir quickly into custard mixture.
  7. Stir over low heat 2 minutes until thickened.
  8. Cool 5 minutes and pour into prepared cases.
  9. Bake in middle oven 15 minutes.
  10. Dust with icing sugar to serve.