Creme Patissiere

[Sweet Sauces]

290ml/½ pint milk

2 egg yolks

55g/2oz caster sugar

20g/¾oz plain flour

20g/¾oz cornflour

vanilla essence

1. Scald the milk by bringing it to just below boiling point in a saucepan.

2. Cream the egg yolks with the sugar and a little of the milk and when pale mix in the flours. Pour on the milk and mix well.

3. Return the mixture to the pan and bring to the boil slowly, stirring continuously ( it will go lumpy but don't worry just keep stirring vigorously and it will become smooth). Allow to cool slightly then add the vanilla essence.