Bake for about 15 minutes at 180°C until the tartlet cases are the colour of straw.
Heat 1½ cups of milk with a cinnamon stick and vanilla pod, until it starts to boil. We heat our milk in the microwave oven, and cover the dish with cling wrap after it boiled to prevent a skin from forming on top.
Dissolve the corn flour (or custard powder) in ½ cup of cold milk.
Pour the custard into the pastry cases. Pinch a bit of ground cinnamon over each tartlet. Serve as soon as possible.
You’ll end up with about 36 milk tartlets if you follow the recipe, but if you make less, you can store the left-over milk custard and serve it cold as a lovely dessert.