Creme Patissiere

• 500 ml milk
• ½ vanilla pod
• 5 egg yolks

Heat the milk and vanilla pod gently until just boiling. Remove from the heat and cool slightly.

Beat the egg yolks with the sugar until pale and thick, then stir in the flour and cornflour Remove the vanilla pod and gradually stir the milk into the egg and flour mixture. Pour the custard back into the saucepan and heat gently, beating continuously until the mixture thickens and boils.