Crème patissière

• 250 ml (8 fl oz/1 cup) milk
• 3 egg

Place the milk in a small saucepan and gently bring to the boil.

In a bowl, whisk the egg yolks and sugar together, until thick, then add the flour and cornflour (cornstarch), stirring until there are no lumps. Pour half the boiling milk over the egg mixture and whisk well. Pour this back into the pan. Place the pan back on a medium heat and cook, whisking constantly, for 5 minutes unti