Heat the milk with the double cream in a saucepan and add the vanilla

Mix the yolks with the corn flour, add the sugar and stir

Gradually add the warm milk to the yolks and sugar, stirring constantly

Pass it through a strainer and put it back in the pot, on low heat, stirring constantly until it thickens

Remove it from the fire and let it cool covered with cling film which is attached to the surface so that it does not form a crust

Preheat the oven at 180 degrees Celsius

Once the custard has cooled, stir it and fill the puff pastry nests

Brush with milk and bake for 17 minutes