Floral pastry cream

• 225 ml/8 fl oz /1 cup milk
• 1 egg<

Bring the milk to the boil in a saucepan and beat in the sugar, cornstarch and eggs. Put the saucepan back on medium heat while stirring constantly with a wire whisk until the custard starts to thicken. Remove from the heat, whisk once more and allow to cool. When the custard is almost cold, stir in the floral water or essence. Whip the cream and carefully fold it into the custard with a palett