Pastry Cream (Creme Patisserie)

500ml milk
80g egg yolks (4 yolks)
35g cornflour
100g sugar
vanilla extract, few drops

bring the milk, vanilla and sugar to the boil

Meanwhile whisk the yolks and cornflour together

When boiled, add half the milk to the yolks-whisk to mix (don't add all the milk-or the base of the pot will burn and you'll need to use a new clean pot)

Then return the yolk and milk mix to the rest of the milk in the pan and return to a low heat stirring all the time (with a whisk or wooden spoon)

The mixture will start to thicken-with experience you'll know when it is ready, in the meantime you can check by stirring the mix with a wooden spoon, the custard will coat the back of the spoon, now draw you finger across the custard that coats the spoon-if a visible line of the wood underneath apprears and holds well then the custard is ready.

Pour the custard into a bowl (it will burn on the base if you leave it in the pot) and cover to the surface with cling film.  Leave cool