1. Butter 2 muffin tins with 6 cups each. Roll out 1 sheet of puff pastry and cut it into 6 pieces. Repeat with the second sheet. Place the puff pastry pieces into the muffin cups.
2. Gently press the pastry to cover the base and sides of each cup. In a saucepan, add the sugar, flour, and mix. Pour in the whole milk and stir. Add the lemon peel and bring to a boil.
3. When the milk starts to warm up, remove the peel and whisk the egg yolks well. Gradually pour about half of the hot milk mixture into the yolks while whisking constantly. Return this mixture to the warm milk in the saucepan and stir until it thickens. Add the vanilla extract and stir.
4. Strain the mixture and pour it over the puff pastry. Fill up to 3/4 of the pastry cup. Bake in a preheated oven at 220°C (428°F) for 15-20 minutes.
5. And the 'sweet with cream,' as the title translates, is ready! Let them cool, dust with icing sugar, and serve.
