Crème pâtissière

( Custard )

Makes about 700 g (1 lb 9 oz)

500 ml (17 fl oz) full-cream milk

1 vanilla bean, halved lengthways, seeds scraped

25 g (1 oz) plain (all-purpose) flour

35 g (1¼ oz) maize cornflour (cornstarch)

100 g (3½ oz) caster (superfine) sugar

1 egg

1 egg yolk

50 g (1³/₄ oz) unsalted butter, at room temperature

L Bring the milk, vanilla bean and seeds to the boil in a saucepan over medium heat.

L Meanwhile, put the flour, cornflour and sugar in a heatproof bowl and combine well. Add the egg and egg yolk and, using a hand-held whisk, beat until well combined and creamy.

L When the milk reaches boiling point, remove the vanilla beans. Whisking continuously, gradually add half of the milk to the sugar and egg mixture and combine well, then transfer to the pan with the remaining milk. Whisk continuously over medium heat until the custard comes to the boil, then continue whisking for another 2 minutes.

L Remove from the heat and transfer the custard to the bowl of an electric mixer fitted with a paddle attachment. Add the butter and beat on low speed for 10 minutes, or until warm to the touch. Transfer to a bowl, cover the surface with a piece of plastic wrap to prevent a skin forming, then refrigerate for up to 2 days.

L Before using, lightly whisk in the bowl of an electric mixer fitted with a paddle attachment until smooth.