Crème Pâtissière

🥘 Ingredients

• whole milk 300 ml
• double cream 200 ml
• vanilla paste ½ tsp
• egg yolks 5 medium
• caster sugar 100 g
• cornflour 40 g
• softened unsalted butter 100 g

1. 1

   Pour the whole milk and double cream into a pan . Add the vanilla paste and bring just to the boil, then take off the heat.
2. 2

   Whisk the egg yolks , caster sugar and cornflour together in a bowl. Pour the hot milk over the egg mixture whisking continuously. Return the mixture to the pan and cook over a low heat, stirring continuously until the cream thickens. Cook over a low heat for 2 - 3 minutes to cook out the flour.
3. 3

   Remove from the heat and pass through a sieve into a bowl, then beat in the softened unsalted butter until smooth. Pour out onto a shallow tray and cover the surface with cling film. Leave to cool then chill in the fridge until set.