Crème Pâtissière

🥘 Ingredients

• caster sugar
  100 g
• cornflour
  40 g
• double cream
  200 ml
• egg yolks
  5 medium
• softened unsalted butter
  100 g
• vanilla paste
  1/2 tsp
• whole milk
  300 ml

🍳 Cookware

• pan

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.

   whole milk: 300 ml, double cream: 200 ml, vanilla paste: 1/2 tsp
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 to ⏱️ 3 minutes to cook out the flour.

   egg yolks: 5 medium, caster sugar: 100 g, cornflour: 40 g
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.

   softened unsalted butter: 100 g