Portuguese Tarts

This is a revised version of one of my older recipe's and like most creations over time they tend to evolve for the better. The last three years myself or one of the other chef's at Kaffeine discover little ways to improve on the original which is why I'm re-posting this recipe with a shinny new picture and method.
Portuguese tarts are one of the more popular treats sold at Kaffeine and at times hard to keep up with the demand. Personally I don't make them any more and have handed the responsibility over to my brother Sam who also works in the kitchen. Sam has perfected everything from the type of pastry to the amount of brulee-ing required for each tart. Quite funny considering he didn't have any baking experience till he started working in the kitchen.
So why not bake a batch for yourself this looooong Jubilee weekend and share with the neighbours. 

10 egg yolks

300g white sugar

150ml double cream
2 tablespoon cornflour
1 teaspoon vanilla
150ml water
320g Puff pastry sheet (preferably Jus Rol in a green box and not frozen)
Flour to roll pastry
Extra sugar for brûlée

Method:

Place sugar and water in a small pot and put over high heat and bring to simmer stirring a couple of times till sugar dissolves, once the water and sugar have turned into a syrup place aside to cool slightly.
In large mixing bowl place the yolks, cream and vanilla, then dissolve the cornflour in 3 tablespoons of water and add to yolks, beat with a whisk till evenly combined then while beating the yolks slowly pour the sugar syrup in a steady stream till combined.
Lightly roll out the puff pastry on a floured surface, the pastry should be around 3-4mm thick, then using a round cutter (3½ inches in diameter) cut out 12 rounds.
Lightly grease a 12 hold muffin pan with either butter or oil spray and line the molds with pastry, make sure you press down the sides of pastry so it sticks. Evenly pour the egg mixture into each pastry case and place in oven on top shelf at 180oC for 10 minutes, after ten minutes move to the bottom shelf and cook for a further 7minutes or till the egg mixture stops wobbling. Leave to cool completely before removing from pan.
Once the tarts have been taken out of pan sprinkle the tops with sugar and using a kitchen flame torch lightly melt and burn the sugar so it caramelizes, if you don’t have a blow torch you can place the tarts under the a light grill for a few minutes to caramelize the sugar.