CRÈME PÂTISSIÈRE

Literally translated as ‘pastry cream’, crème pâtissière is a classic French ingredient that we use in many of our pastries and sweets. It is similar to a light, creamy custard and is often vanilla flavoured, but you could also flavour it with coffee, almond, chocolate or berries. It makes a great base filling for fruit tarts, and is also luscious in a trifle.

Makes 350 g (12 oz)

250 ml (9 fl oz/1 cup) milk

1 vanilla bean, split lengthways

3 egg yolks

50 g (1¾ oz) caster (superfine) sugar

15 g (½ oz) plain (all-purpose) flour

Pour the milk into a saucepan, scrape in the vanilla seeds and add the vanilla bean. Heat to just below boiling point, then pour into a container to cool completely. Refrigerate for at least 6 hours to allow the vanilla to infuse.

Gently reheat the milk over low heat.

Put the egg yolks in a stainless steel bowl and whisk continuously, adding the sugar a little at a time until completely combined. Continue whisking while adding the flour, until the mixture is completely smooth.

Strain the warm milk, then pour it into the egg yolk mixture and whisk well until smooth and combined.

Return the custard to a clean saucepan and bring to the boil, stirring continuously with a wooden spoon. Once the custard has come to the boil, reduce the heat and simmer for a further 5 minutes, stirring continuously.

Remove from the heat, allow to cool, then transfer to an airtight container. Place plastic wrap directly on the surface of the custard to prevent a skin forming.

Cover with a lid and refrigerate until ready to use; your crème pâtissière will keep for up to 3 days.