Crème Patissiere

Crème Patissiere

For filling profiteroles, pastries and cakes, also makes a fabulous ice-cream base.

4 egg yolks
¼ cup caster sugar
1 tablespoon cornflour
½ cup full cream milk
2 cups double cream
1 vanilla bean, split down the middle
Pinch of salt

Using an electric mixer , whisk the egg yolks with the caster sugar until very pale, doubled in size and very light and fluffy, add cornflour and salt.
Warm milk and cream with split vanilla bean until just boiling.  Remove from the heat and pour into egg mix all at once, whisking constantly.  Return to the saucepan and beat well until mixture is thick and glossy.
Cool before piping into pastries.
Tip – to prevent a skin from forming on cooling custard, lay plastic wrap on the surface of the custard.