How to make crème pâtissière

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You will need:
4 egg yolks
100 g caster sugar
25 g plain flour
bowl
whisk
vanilla extract
teaspoon
300 ml milk
saucepan
wooden spoon

Put 4 free range egg yolks into a bowl with 100 g golden caster sugar and whisk.

Add 25g plain flour to help thicken the custard and whisk again.

Pour 300 ml milk into a pan and add 2 teaspoons vanilla extract and bring up to a gentle simmering point.

Pour the warm milk onto the egg mixture - whisking all the time.

Pour the mixture back into the pan and heat very gently.

Be really careful here to cook it over a gentle heat, if the heat is too high the eggs might curdle.

Cook until the custard has thickened, stirring constantly.

Take off the heat and leave to cool

Food safety
Always wash work surfaces, cutting boards, utensils and hands before and after preparing food and after disposal of packaging. Wash fruit and veg before use, especially if eating raw. Make sure stored poultry is properly wrapped and kept at the bottom of the fridge, at or below 5°C. Do not wash raw poultry, and use different knives for raw meat than other foods. Ensure poultry is cooked thoroughly before consuming.

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do it yourself, go to woodprix page and learn how .