Make crème pâtissière. Combine milk, sugar and extract in a medium saucepan, bring to the boil. Meanwhile, whisk cornflour and egg yolks in a medium heatproof bowl, gradually whisk in hot milk mixture. Return mixture to pan, stir over heat until mixture boils and thickens. Cover surface with plastic wrap. Refrigerate 2 hours, then fold in cream.

Preheat oven to 220°C (200°C fan forced). Grease oven trays.

Cut 16 x 5.5cm (2¼-inch) rounds from one pastry sheet, place on oven trays, brush lightly with water.

Brush one remaining pastry sheet lightly with water, top with the other sheet, press firmly. Cut 16 x 5.5cm (2¼-inch) rounds from pastry stack, cut 3.5cm (1½-inch) rounds from centre of each round, discard small rounds. Place pastry rings on top of pastry rounds on tray. Press down gently.

Bake about 30 minutes. Cool on trays.

Preheat grill (broiler).

Using a teaspoon, press down on the centre of the cases to flatten, spoon crème pâtissière into cases. Top with fig slices, sprinkle figs with sugar. Grill until sugar caramelises.