Crème Patisserie

- 6 egg yolks
- ½ cup superfine sugar
- ¼ cup cornflour
- 2 heaped tbspoons flour
- ½ teaspoon vanilla powder

- 2 ½ cups milk
- 1 tbspoon butter

- using a mixer, beat sugar and egg yolks
- add flour, cornflour and vanilla and beat until creamy smooth

- warm up milk in a saucepan, over medium heat
- start adding the egg mixture in a thin stream, stirring vigorously (or using a hand held mixer)
- when mixture is homogeneous you may slow down the stirring
- remove from heat once bubbles break out on the surface
- stir in butter