Crème Pâtissière

Ingredients

7 medium free-range egg yolks
75g/3oz caster sugar
25g/1oz plain flour
4 tsp cornflour
500ml/18fl oz whole milk
1 tsp vanilla syrup
caster sugar, for dusting

Method

1. In a large mixing bowl, whisk together the eggs and sugar until they turn a pale blonde colour.

2. Whisk in the flour and cornflour and set aside.

3. Place the milk and vanilla syrup in a heavy-bottomed saucepan, bring to a boil and simmer for about five minutes.

4. Remove the pan from the heat and let cool for 30 seconds.

5. Pour the hot milk onto the egg mixture, whisking all the time, then return the mixture to the pan. It is important to pour the hot milk onto the cold eggs before you return the mixture to the pan to prevent the eggs from scrambling.

6. Bring the mixture back to the boil and simmer for one minute, whisking continuously, or until smooth.

7. Pour the cream into a clean bowl and dust with icing sugar to prevent a skin forming.