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Crème Patissière

Pastry cream or crème patissière is to chefs what concrete is to builders, says Raymond Blanc. An essential part of their repertoire, it is easy to make and can be used in many different ways. Try it as a lining for fruit tarts, as a filling for cakes and éclairs or as a base for sweet soufflés. From Raymond Blanc Kitchen Secrets (S2)

7 medium free-range egg yolks
75g/3oz caster sugar
25g/1oz plain flour
4 tsp cornflour
500ml/18fl oz whole milk
1 tsp vanilla syrup
caster sugar, for dusting

In a large mixing bowl, whisk together the eggs and sugar until they turn a pale blonde colour.
Whisk in the flour and cornflour and set aside.

Place the milk and vanilla syrup in a heavy-bottomed saucepan, bring to a boil and simmer for about five minutes.

Remove the pan from the heat and let cool for 30 seconds.

Pour the hot milk onto the egg mixture, whisking all the time, then return the mixture to the pan. It is important to pour the hot milk onto the cold eggs before you return the mixture to the pan to prevent the eggs from scrambling.

Bring the mixture back to the boil and simmer for one minute, whisking continuously, or until smooth.
Pour the cream into a clean bowl and dust with icing sugar to prevent a skin forming

Notes

To make the vanilla syrup, dissolve 110g/4oz caster sugar in 100ml/4fl oz water in a small pan and bring to a boil. Let cool a little then add six vanilla pods, roughly chopped with the hard nibs at the end removed, and blend to a purée. Store in an airtight jar in the fridge until needed - it will keep for months. The pastry cream can be made up to three days in advance and kept in the fridge.