Espresso and Lime

1 Preheat the oven to 425 degrees
2 Bring 220 grams of sugar and 2/3 cup of water to simmering in a small saucepan over medium heat
3 Add 1/4 teaspoon of ground cinnamon and whisk while simmering to combine
4 Once the sugar has completely dissolved, remove from the heat and set aside
5 In a medium saucepan, bring 1 cup of whole milk and 2/3 cup of heavy cream to a light boil and remove from the heat and set aside
6 In a medium bowl, whisk together 5 egg yolks, 1 large whole egg, 1 tablespoon of vanilla extract and 1/4 cup of corn starch
7 Slowly add the hot milk mixture to the egg mixture, whisking constantly to avoid the eggs becoming too hot too quickly
8 Once the milk and eggs are fully combined, pour this mixture back into the medium saucepan and return the pan to medium heat
9 Whisk this mixture constantly over medium heat until it develops a pudding like texture and then remove it from the heat
10 Slowly add the dissolved sugar mixture, whisking constantly, until everything is fully incorporated and then set this aside
11 Roll the puff pastry out onto a lightly floured surface and divide into 12 equal portions
12 Press a portion of puff pastry into each cup of a standard 12 cup muffin pan
13 Fill each cup 2/3 of way full with the custard filling
14 Bake at 425 degrees for about 18 minutes or until the edges are golden brown and the custard feels set to the touch
15 Serve warm, dusted with confectioners sugar