In a small bowl, add 65 grams of water, 2 grams of salt and 3 grams of sugar.
In a separate bowl, create the dough by adding 35 grams of unsalted butter and the all-purpose flour. Mix the ingredients by hand then add the dissolved salt and sugar into the dough. Mix the mixture well by hand.
Move the dough on a flat surface, sprinkle a little flour and begin to knead the dough.
Once finish kneading, roll out the dough and spread the 1st batch of unsalted butter on to the dough.
Once finish spreading, fold it into 3 wraps with a cling wrapper, then place the wraps in the fridge to chill for an hour.
Repeat the process about 2 to 3 times until all the unsalted butter is used but the last process make sure roll the dough vertically to give the flaky effect.
To make the egg fillings, using a separate bowl. Add and lightly beat the egg yolk. Then add sugar and corn starch then set aside.
Place a saucepan on the stove. Pour whipping cream, milk and vanilla extract into the saucepan and heat up the stove until bubbles form at the edge of the pan. Turn off the heat, pour the hot milk into the yolk mixture and sieve it to avoid clumping the mixture. Chill the egg filling in the refrigerator for 30 minutes.
Take a pastry brush, lightly butter the mould using the softened unsalted butter.
Take out the chilled dough from the fridge and remove from the cling wrap. Cut the dough into 1 1 /2 or 2-inch size doughs
Place the cut-out dough on to the mould and press the centrepiece of the dough firmly using your fingers until it takes the shape of the mould like a cup.
Pour the egg filling to about 90% on each mould.
With the multicooker, open the lid by turning the handle to the unlock position. Place a trivet into the pot then place the custard on top of the trivet. Close and lock the lid by turning the handle to the lock position. Press the [MENU SELECTION] button then select [OVEN] function. Set the heating level 3 and the cooking time for 40 minutes then press [COOK]