Preparation method

• In saucepan, add water and sugar. Heat gently, stirring until sugar melted.
• In separate saucepan, add milk, flour and lemon zest. Heat gently, stirring until thick and smooth.
• Add sugar water to milk mixture to make custard. Stir well and set aside to cool.
• Preheat oven to 220 C.
• Roll out pastry, re-roll into swiss roll and cut into 2 cm sections.
• Add pastry to moulds and spread in.
• Add egg yolks to custard mixture and mix well.
• Pour into pastry moulds, bake 20 min.
• Remove from oven, allow to cool and serve with shot of espresso.