Creme Patissiere (Pastry Cream)

How to make Creme Patissiere (Pastry Cream) Recipe

Ingredients:
250ml whole milk
4 egg yolks
50g sugar
30g cornflour

Method:
In a saucepan, bring milk to the boil. In a mixing bowl, beat egg yolks together with sugar and cornflour. Pour hot milk over egg mixture, beating all the time. Return mixture to the saucepan and bring it back to a simmer, stirring all the time. Remove from heat and allow to cool.

Note:
Crême Pâtissière should be made the day before it is needed.