Cream Pie with Caramel Topping, baked in oven For the pie 425gr puff pastry (1 square sheet) 1 tbsp sugar 2 tbsp cinnamon For the filling 1 cup of fresh milk 1 tbsp caster sugar 1 tbsp all-purpose flour 1 large egg 1 tsp vanilla extract For Topping 4 tbsp caster sugar 200ml fresh cream (1 cup) Method of Preparation Pastry – Preheat oven to 180ºC/350ºF. – Lay pastry on a non stick silicone sheet. – Sprinkle on the pastry cinnamon and sugar. – Roll puff pastry and cut it into six equal pieces. – Push down with your fingers each piece, and then place each one into a six cup cake pan. – Bake for about 15 minutes. Filing – Mix with a whisk all ingredients; then fill the baked pastry as it is in the cup cake pan. – Bake for another 25-30 minutes. – Set aside; allow to cool for 5 minutes. – Remove baked pies from cup cake pan. Topping – Put the sugar in a heavy-based saucepan and simmer until sugar melts without stirring; then pour the fresh cream and stir all the way until melted sugar and fresh cream are blended. – Pour caramel on top of the baked pies and serve.