Preheat oven to 350°F (175°C). Bake tartlet shells according to package instructions.
In a saucepan, heat milk and heavy cream over medium heat.
In a separate bowl, whisk egg yolks, sugar, cornstarch, and vanilla. Gradually add warm milk mixture to eggs, whisking constantly.
Return to saucepan and cook, stirring until thickened. Let cool.
Fill baked tartlet shells with custard and refrigerate until set, about 2 hours.
Pages: 1 2
