Eating these took me straight back to my trip to Lisbon- except these are vegan! You won't believe how simple these are to make- perfect for a sweet treat with a freshly brewed cuppa!
Mix the custard powder and both sugar types in a bowl then add around 3 tbsp (of the 450ml) almond milk to form a paste.
Heat the remaining milk and vanilla essence in a medium saucepan over a medium heat. Just before it starts to boil, pour the heated milk in the bowl containing the custard powder mixture, stir well until smooth
Pour the cornflour paste in the pan (containing the custard) and allow the mixture to thicken whilst stirring continuously.
Make sure the custard has completely cooled before pouring into the pastry.
For a more 'authentic' look you could add a drop of yellow food colouring/or a TINY BIT of turmeric (just for colour not for taste) to the custard to make them look more 'eggy' but that's completely up to you!