These make perfect summery picnic basket treats! They are also great lunch box snacks.
- Pre-heat the oven to 150°C, gas mark 2.
- Unroll the sheet of pastry, cut into 12 x 8cm circles and use to line a 12-hole bun tin.
- Beat the egg yolk in a small bowl. Stir in the custard, and pour into the 12 pastry case lined holes.
- Sprinkle with the nutmeg and brown sugar. Bake in the oven for 20-25 minutes until golden. The custard will still have a slight wobble, so leave to cool for 5 minutes before removing from the tin.