Pre-heat oven to 400°F (200°C). Lightly grease 12 cups of a muffin pan.
Unroll puff pastry sheet and re-roll into a tight log. Cut log crosswise into 12 equal rounds (each about ¾ inch/2 cm wide). Place one round, cut side down, on lightly floured work surface. Using a floured rolling pin, roll into a 4-inch (10 cm) circle (rough edges are okay), lifting and flipping over as you roll if dough starts to curl. The pastry will be very thin. Gently press each circle into prepared muffin cup, pressing on the bottom, then up the sides to the rim. Refrigerate while preparing filling.
In large bowl, whisk together egg yolks and sugar until well combined. Add vanilla and nutmeg. Slowly whisk in creams. Strain mixture through a fine-mesh sieve into large glass measure.
Fill each pastry cup with egg mixture, dividing equally, until about two-thirds full.
Bake for 20 to 25 minutes or until golden and puffy.
Let cool on racks for 10 minutes. Serve warm or at room temperature.
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