Instructions: Bring 3/4 of the milk and vanilla to the boil taking care not to burn the bottom of the pan.

In a bowl, cream the egg yolks and sugar with a whisk until pale and creamy. Add the remaining milk and custard powder/cornflour and mix well until incorporated.

Pour egg yolk mixture into the boiling milk, whisking as you go. Cook over a low heat, whisking continuously, until sauce begins to thicken and bubbles. Remove from heat and stir for 2 minutes while cooling.

Cover with glad wrap to prevent a skin forming.

Use to fill fruit flans or profiteroles.

100 ml of whipped cream can also be folded into the cooled mixture for a richer finish.

Makes about 3 cups.

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