Open the crescent round pastry roll and cut into 24 equal pieces.

Shape each piece into a circle and load onto the 24-piece mini cake mold. Refrigerate.

Boil about 2 tbsp of water and add 2 tbsp sugar. Stir until completely dissolved. Leave to cool.

In a mixing bowl, add egg, milk, vanilla, the sugar water and condensed milk. Stir to mix well.

Take the cake mold out of the fridge. Spoon the egg mixture evenly into each compartment of the mold.

Bake in pre-heated oven at 400 degrees F for 15 minutes