Creme Patissiere

Ingredients

• 4 egg yolks
• 60g caster sugar
• 25g plain flour
• 2 tsp cornflour
• 280ml milk
• Zest of 1 lemon in strips (optional)
• 2 tsp vanilla extract (optional)

Method

1. Beat the egg yolks, sugar, and vanilla extract (if using) for a few minutes until pale and slightly thickened.
2. Whisk in the flours.
3. Add the lemon zest to the milk (if using) and heat the milk in a saucepan until starting to boil. Remove the lemon zest before continuing.
4. Whisk the milk into the egg mix.
5. Put the whole lot back into the pan, stirring all the time until thick and boiling.
6. Take the pan off the heat - cover with cling-film to prevent a skin from forming.