Crème Pâtissière - Vanilla Pastry Cream

Ingredients

• 500 millilitre full cream milk (2 US cups + 2 tablespoons whole milk)
• 2 teaspoons vanilla extract (or, 1 vanilla pod, split lengthways and seeds scraped)
• 6 egg yolks
• 100 grams caster sugar (1/2 US cup superfine sugar)
• 2.5 tablespoons plain flour/all-purpose flour
• 2.5 tablespoons cornflour/cornstarch
• 1 tablespoon butter (heaped tablespoon)

Instructions

1. 1

   Pour the milk into a large saucepan and add the vanilla extract. If using a vanilla pod, add the seeds and the pod to the milk.

2. 2

   Warm the milk over medium-low heat until it is steaming and just starting to simmer around the edges. Do not let it boil hard or catch on the bottom.

3. 3

   While the milk is heating, add the egg yolks, sugar, plain flour and cornflour to a large bowl.

4. 4

   Whisk until smooth and lump-free. The mixture will look thick and pale.

5. 5

   Remove the hot milk from the heat. Slowly pour about one-third of the milk into the egg mixture, whisking constantly. This gently warms the eggs without scrambling them.

6. 6

   Pour the warmed egg mixture back into the saucepan with the remaining milk and whisk well.

7. 7

   Return the pan to medium-low heat and whisk continuously until the mixture thickens and starts to bubble.

8. 8

   Once it begins to bubble, reduce the heat to low and keep whisking for about 2 minutes. The pastry cream should look glossy, thick and smooth, with slow bubbles breaking through the surface.

9. 9

   Remove from the heat and whisk in the butter until fully melted and the pastry cream looks shiny.

10. 10

    Transfer to a clean bowl. Press cling film directly onto the surface to stop a skin forming.

11. 11

    Cool to room temperature, then refrigerate until fully chilled.

12. 12

    Before using, whisk the chilled pastry cream until smooth. For a softer trifle layer, whisk in a small splash of milk or cream until it reaches the consistency you want.