I was inspired to try these by a local baker I met this week, I have to say I didn’t quite get the custard as I would have liked but they did taste absolutely divine.

Makes 6-8

For the filling:
3 large free range eggs, plus 2 large free range egg yolks, lightly beaten
1 pint of single cream (2 cups)
2 ounces caster sugar (a scant 1/4 cup)
1/2 tsp vanilla extract
1 1/2 whole nutmegs, grated
1 tsp of softened butter

For the toffee sauce:

150g caster sugar

75ml pot double cream

25g butter

Base:-

3-4 sheets Filo Pastry

1/2 Lady Red Apple – sliced very thinly

1. Place the cream and vanilla into a saucepan and bring it up to a simmer.
2. Whisk the beaten eggs and sugar together in a large heatproof jug.
3. Slowly pour the hot cream over the beaten eggs, whisking continuously.
4. Whisk in half of the nutmeg.
5. Carefully pour the whisked mixture into the pastry case and scatter the rest of the nutmeg over top.
6. Bake for 10 minutes, then place the sliced apple on top carefully, place back in the oven for a further 20 mins or until the filling is golden brown, firm in the centre and slightly puffed.
7. Meanwhile, cut the filo pastry into squares, size to fit your muffin tin. Lightly grease your tin.
8. Brush the filo with melted butter and place 3 squares on top of each other to form a star shape, carefully press into muffin tin. 
9. Now to make the toffee, tip the sugar into a heavy-based frying pan, stir in 4 tbsp water, then place over a medium heat until the sugar has dissolved.
10. Turn up the heat and bubble for 4-5 mins until you have caramel.
11. Take off the heat, then carefully stir in the cream and butter.  
12. Once oven has finished, remove and spread the toffee over the top and allow to cool for about 1 hour. Serve! Yummy!