Crème pâtissière


4 egg yolks

60g caster sugar

25g plain flour

2 tsp cornflour

280ml milk

1 vanilla pod, split down the middle

Beat egg yolks and sugar to ribbon stage.

Whisk in the flours

Heat the milk until just starting to boil and whisk into the egg mixture.

Bring back to a slow boil til thickened.

Cover with cling film and allow to cool.