I thought I messed up really bad on this recipe. I didn’t freeze my butter. When I was making the dough, the butter was molding in with the flour. Then I added extra water and my dough got really wet. At the end, my puff pastry wasn’t as flaky as I wanted it to be. It was just a rough shell that had no crumbs. I wasn’t really surprised because when my dough came together after folding it, it was so yellow and got pretty hard since it sucked up the moisture. It did start to soften after I left it to sit out a bit and molded the cups so it wasn’t a total disaster. The pudding wasn’t to bad. The texture on top was really pretty and turned out how I wanted. I think I overfilled the cups too much because the inside was kind of gooey. I didn’t want to keep baking it because the top was already looking more burnt than getting a nice char. So putting less filling is the way to go. The consistency wasn’t super solid like I wanted it to be. The sweetness was just right though, I don’t think it was overly sweet. The mic was pretty easy to make since you mix everything and then just heat it up in a pot and keep stirring till it cools down. I am not sure why I didn’t freeze the butter. I made rough puff pastry before when making my cheese danishes. This was a fun bake since I had no idea how it was going turn out. I made some for my family and they seemed to really like it. I give this bake 4 cactuses. There wasn’t anything wrong with the recipe since it was all on my end. The crust wasn’t flaky at all and the inside could be much better. It was a learning process and I can’t wait for the next bake.