6 egg yolks
125g caster sugar
40g flour
500ml milk
1 vanilla pod, split or vanilla extract
a little butter or icing sugar for cooling
In a bowl, whisk the egg yolks with about one third
of the sugar until pale and of a light ribbon consistency. Sift in the
flour and mix it in thoroughly.
In a saucepan, bring the milk to the boil with the remaining sugar and
the vanilla pod. As soon as it begins to bubble, remove vanilla pod
and pour about one third onto the egg mixture stirring continuously.
Pour this custard back into the pan and bring to the boil over a very
gentle heat, stirring constantly. Bubble for 2 minutes, then transfer
to a bowl. Dot the surface with a few flakes of butter it dust lightly
with icing sugar to prevent a skin from forming as the pastry cream
cool.
