An essential for the cookbook, pastry cream can be used in many a sweet delight!
- 1L milk
- 1 vanilla bean, split and scraped
- 4 eggs
- 200g caster sugar
- 100g cornflour
1 Combine the milk, vanilla bean and scraped seeds in a medium saucepan and set over a moderate heat. Bring to a simmer, then cook for 2 minutes to infuse.
2 Whisk the eggs, sugar and cornflour in a large bowl, then mix in half the milk, Stir to combine, then return to the saucepan. Cook, whisking constantly, until the mixture boils and thickens. Pour into a bowl, cover with cling film, then set aside to cool.