Crème Pâtissière

Ingredients-

Milk ------------------------------------------- 500ml

Cornstarch ----------------------------------- 125g

Sugar ------------------------------------------ 125g

Yolks ------------------------------------------ 6
Vanilla Extract ------------------------------ 1 Teaspoon

Techniques- 

Cornstarch (USA) = Cornflour (UK)

Instructions-

• Warm the milk in a saucepan.

• Beat the sugar and yolks together.   
  
• Dilute the cornstasrch in a bit of milk.
  
  
• Add the diluted cornstarch to the egg mixture.
• Once the milk has warmed, pour a little to the mixture and mix rapidly.
  
  
•  Now pour the egg mixture in the pan of warm milk.
  
  
• Add the vanilla extract.
  
  
•  Mix continuously with a wooden spoon.
  
  
•  Keep mixing until you can run your finger through the bottom of the spoon leaving its mark.
  
  
• Transfer to another container to cool off.  Please note:  The creme will thicken as it cools.  To avoid forming a thick film on the top while cooling, either sprinkle with powdered sugar or cover with cling film.