Custard cream

Whisk the sugar and starch into the egg yolks first, then gradually whisk in warm milk. Cook over a medium heat, whisking constantly, until thick; take it off the heat as soon as it bubbles and thickens.

Press cling film directly onto the surface while it cools. Chill it promptly, then whisk briefly until smooth before using.

Keep it covered in a clean container and use it within two days. Don’t leave it at room temperature for more than two hours, and discard it if it has been left out longer.

Use it to fill éclairs, mille-feuille, fruit tarts and sponge cakes, or sandwich it between layers of a gâteau. Chill filled pastries until serving so the cream stays firm.

Pouring custard is much looser, so it can make a tart soggy; custard cream is thickened to hold its shape as a filling. For a firm filling, use custard cream or thicken the custard before it cools.

They are very similar thick, cooked pastry creams, usually made with milk, egg yolks, sugar and a thickener. Recipes vary, but both are used to fill pastries and cakes; pouring custard is thinner.