Pastry cream

Makes 550g Cakes, Bread and Pastries

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Method

Line a cold, lipped baking tray with cling film. Pour the milk into a medium pan. Split the vanilla pod through the middle with a paring knife and scrape the seeds into the milk. Add the pod to the pan too, then bring to the boil, whisking in a quarter of the sugar.

Meanwhile, in a bowl, whisk together the egg yolks, cornflour and remaining sugar. As soon as the vanilla milk boils, take it off the heat and pour a quarter of it over the yolk mixture, whisking rapidly. Still off the heat, transfer this mixture back into the pan with the remaining vanilla milk, whisking continuously. Put back over a medium heat and continue whisking until the mixture starts to thicken, then take off the heat again and continue to whisk until thickened and smooth.

Return the pan to the heat and bring the mixture back to the boil. Cook for 1 minute, then take the pan off the hob and remove the vanilla pod. Using a rubber spatula, transfer the cream into the prepared cold tray to cool quickly. Wrap and cover the cream in the cling film and set aside to cool.

Whisk the cold cream until smooth, then transfer to a covered container and keep in the fridge for up to 2–3 days.