Crème pâtissière

• milk↗500ml ml
• vanilla bean paste↗2 tsp tsp
• egg yolks↗6

  (freeze the whites for another recipe)

• cornstarch4 tbsp tbsp
• golden caster sugar↗125g g
• unsalted butter↗30g g

Step-by-step instructions

1. 1

   Pour the milk into a large saucepan. Whisk the vanilla bean paste and gently heat until it just begins to boil.

2. 2

   Meanwhile, in a large bowl whisk the egg yolks, cornstarch, golden caster sugar and a pinch of salt. Gradually pour in the milk, whisking constantly, until all the milk is used.

3. 3

   Return the custard to the saucepan you used to heat the milk, and bring to a boil, whisking constantly — it will first look lumpy, but keep whisking over the heat and it will quickly become silky and smooth. Remove from heat, pass through a sieve into a clean bowl and add the unsalted butter, stirring until fully melted.

4. 4

   Cover with baking parchment to prevent a skin forming, and set aside to cool before refrigerating. Store in the fridge for up to three days. Before using in tarts, profiteroles or cakes, whisk to soften.