Crème Pâtissière Recipe

• 250 ml / 8½ fl oz of milk
• 2 to 3 drops of vanilla essence
• 2 eggs
• 100 grams / 4 oz of castor sugar
• 50 grams / 2 oz of flour
• 1 teaspoon of custard powder or cornflour

Whisk the eggs and castor sugar in a bowl until nearly white then add the flour, custard powder or cornflour and mix in. Heat (scald) the milk and vanilla in a medium saucepan until vapour rises but the liquid is just short of boiling. Add to the egg mixture, mix through and return to the saucepan. Stir constantly until the mixture is very stiff but avoid boiling. Pour back into the bowl, cover and leave to cool. It is important to cover the custard so it does not form a skin.