creme patissiere (pastry cream)

A thickened custard for using in tarts and trifles

500 ml full fat milk
1 vanilla pod, split lengthways, seeds scraped out
6 egg yolks
100 g caster sugar
25 g plain flour
25 g cornflour
1 teaspoon caster sugar, for dusting the surface of the cream

This cream can be made up to 4 days in advance and kept, covered, in the fridge.
In a large heavy-bottomed saucepan, bring the milk to the boil, add the split vanilla pod and infuse at just below simmering point for about 5 minutes. Remove from heat and remove the vanilla.
Cream together the egg yolks and sugar then whisk in the flour and cornflour.
Pour 100ml of the hot milk into the egg, sugar and flour mixture and whisk until well blended. Return this to the pan
Bring back to the boil, whisking until smooth and simmer for 1 minute, whisking continuously.
Transfer to a bowl or container and sprinkle the surface with caster sugar to prevent a skin from forming.
Cool, seal with clingfilm and refrigerate.

 

A thickened custard for using in tarts and trifles