How to make
Take out the puff pastry and leave it at room temperature for 5 minutes.
Go over it with a rolling pin to thin it out, so that the baskets do not become too thick. I've used gluten-free puff pastry, which doesn't rise much, so this step with thinning out step is skipped.
Turn on the oven to preheat to 390°F (200 degrees) or as specified by the manufacturer of the puff pastry.
Prepare metal or silicone muffin tins, grease each one or cover them with a piece of baking paper.
From the puff pastry, cut out circles larger than the diameter of the molds and place them in the molds, by forming a basket. Help yourself with your fingers, so that they can stick to the bottom and walls and curl lightly.
Bake the baskets according to the instructions on the puff pastry package - about 30 minutes.
Meanwhile, peel and cut the apple into small pieces, mix it with lemon juice and sugar and set it aside.
Leave the baked baskets to cool slightly while you prepare the cream.
For it, heat the milk with the sugar over a moderate heat. Beat the eggs with the flour and vanilla sugar and as soon as the milk boils, remove it from the heat and pour the egg mixture in a thin stream, while beating constantly with a wire whisk.
Reduce to heat low and place the cream back over it, while stirring, until it has thickened.
Put apples in each one at the bottom, pour the cream on top and put a few more pieces of apple for decoration.
Decorate the baskets as you like and let the cream cool before serving them.
Enjoy!
