Ingredients

• 370ml full cream milk

• 25g unsalted butter

• 3 egg yolks (keep the whites in a zip lock bag in the freezer to make a pavlova)

• 80g caster sugar

• 20g plain flour

• 25g cornflour

Makes around 500g of cream patisserie

Method

1. In a saucepan bring the milk and butter to the boil and then remove from the heat

2. Then in a heatproof bowl whisk the sugar and egg yolk today until they become pale and thick

3. Add in the flour and cornflour and whisk until combined

4. Pour in a third of the milk mixture and stir quickly

5. Then add this back to the saucepan and whisk continuously until thinkened and mixture comes the boil

6. Set aside in a container and place in the fridge until cooled completely