The crème pâtissière can be made 1 day in advance, covered with cling film, and chilled in a refrigerator until ready to use.
Pour the milk into a saucepan and heat it to simmering point.
Beat the eggs and sugar together in a bowl, mix in the flour and cornflour, then pour in the hot milk, and mix well.
Return the mixture to the pan and bring it slowly to the boil, stirring continuously until it becomes smooth and lump-free. Once the mixture reaches boiling point, reduce the heat, and simmer, stirring for 1–2 minutes, to cook the flour.
Allow it to cool a little, then stir in the vanilla extract. Use at once, or cover and chill until needed.
- 300ml milk
- 2 egg yolks
- 60g caster sugar
- 20g plain flour
- 20g cornflour
- ¼ tsp pure vanilla extract
Makes 300 ml
Total time required
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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008
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