70g (1/3 cup) caster sugar
80ml (1/3 cup) water
2 eggs, lightly beaten
2 sheets (25 x 25cm) frozen butter puff pastry, just thawed
Place sugar and water in a small saucepan over medium-low heat and stir until the sugar dissolves. Set aside to cool.
Whisk the eggs and sugar syrup in a bowl to combine (do not overwhisk). Strain the mixture into a small jug.
Preheat oven to 150°C. Use a 7cm-diameter fluted pastry cutter to cut 12 discs from the pastry. Line twelve 30ml (1 1/2-tbs) capacity patty pans with the pastry discs.
Divide the egg mixture among the pastry cases. Bake in oven for 20 minutes or until the custard is set and the pastry is light golden. Serve warm or at room temperature.
