Pastry cream

Ingredients

• 175 g unsalted butter
• 175 g caster sugar
• 175 g plain flour
• 1 l milk
• 1 tsp (5 ml) vanilla powder

Method

1. Heat the milk in a pan until it is nearly boiling, then take it off the heat and keep it warm.
2. In a large heavy-based pan, melt the butter over a low heat. Add the flour and cook for 2-3 minutes, stirring constantly, without letting it colour.
3. Add the warm milk in 4-5 batches, whisking well after each one so that no lumps form.
4. Stir in the sugar and cook over a medium heat, stirring constantly from the bottom, for 8-10 minutes, until the cream thickens and starts to bubble.
5. Let it bubble gently for another 1-2 minutes so the flour cooks through, then take it off the heat and stir in the vanilla.
6. Pour the cream into a bowl, press cling film directly onto the surface and cool it to room temperature.
7. Chill for at least 2 hours, then whisk until smooth before using.

Note: Keep the cream covered in the fridge and use it within 2 days.