Homemade Custard (Creme Patissiere)
Original recipe from Little and Friday
Makes 2 1/2 cups
1 tsp vanilla essence
1/2 cup caster sugar
3 egg yolks
1/4 cup cornflour
In a saucepan, combine milk, vanilla and 1/4 cup caster sugar, and bring to the boil.
In a bowl, beat together remaining caster sugar, egg yolks and cornflour until mixture is pale and thick.
Whisking constantly, slowly pour half the milk mixture into the egg mixture.
Return remaining milk to heat and quickly add egg yolk mixture to milk, beating constantly. Beat vigorously to avoid lumps. Keep beating the mixture over the heat until it comes back to the boil, then remove from the heat, pour into a bowl and cover with glad wrap. Let it cool.
Keeps in the fridge for up to 3 days, beat before using to bring back to a smooth consistency.