So rich and creamy, can be used to fill so many cakes and desserts or just eaten as it is!
Whole milk 500g
Half vanilla pod
Egg yolks 6
Caster sugar 140g
Plain Flour 70g
Pinch of Salt
In a bowl whisk the egg yolks with the caster sugar and a tiny pinch of salt. Sift the plain flour and mix thoroughly. Set aside.
In a saucepan, bring the milk slowly to the boil with the vanilla seeds (scraped from the pod). Allow to cool slightly and remove the vanilla pod.
Gradually pour the hot milk mixture onto the eggy mixture, whisking well.
Return to a clean pan and heat again gently, stirring with a wooden spatula until it starts to thicken. This will take about 5 minutes. When it starts thickening, and bubbles start to form, transfer the creme patissiere into a clean dish and cover with clingfilm, so that there's no air between the creme pat surface and the cling film. This will prevent a skin from forming.
Transfer to the freezer for about 40 minutes and then to the fridge until completely cool. It's always a good idea to chill the creme pat quickly, to avoid the development of germs, which can happen with eggs.